I think you’re going to love this easy Chickpea Salad
This chickepea salad can be prepared a few hours before you serve it. It’s really easy to make and goes well with almost any meal. It is great served as a side dish or piled high on top of fresh homemade stovetop naans.
We had a barbecue for friends over the weekend and cooked a lot of meat dishes. Whenever we do this, I always ensure we also serve a good selection of salads. They add not only flavour but beautiful colour to a meal.
This is chickpea salad is also a good one just to have on hand in the fridge. It will keep for a good three days. Personally I can’t stop snacking on it.
Chickpea Tip:
Although purchasing tinned (canned) chickpeas is convenient, you will get a lot more for your money if you purchase dried chickpeas.
Soak them overnight and then simply simmer until they are tender.
Cooked chickpeas will keep in the fridge for almost a week. Also, you get that tasty cooking broth when you cook from dried.
Cooked chickpeas and their broth can also be frozen for convenience.
Here are a few chickpea recipes I have on my site which you might like to try with your bulk cooked chickpeas.
Punjabi Chole Curry
Simple Chickpea Chaat
Chana Saag Curry
Samosa Chaat
Simply place all the veggies and herbs in a salad bowl.
Whisk the lemon juice, salt, pepper and olive oil into a smooth emulsion.
Toss the dressing and vegetables together.
Summer Chickpea Salad
Ingredients
- 1 x 400ml tin of chickpeas
- 1/2 cucumber - peeled, seeded and diced
- 4 large tomatoes - diced
- 10 spring onions - roughly chopped
- 1 small bunch fresh coriander - chopped
- 1 small bunch parsley - chopped
- 125ml (1/2 cup) lemon juice
- 125ml (1/2 cup) extra virgin olive oil
- Salt and freshly ground pepper to taste
Instructions
- Place all of the prepared vegetables and herbs in a salad bowl.
- Pour the lemon juice into a bowl and season with salt and pepper to taste.
- Drizzle in the olive oil and whisk into an emulsion.
- Pour this over the vegetables and stir to coat.
- Check for seasoning and place in the fridge for about half an hour before serving.