Chickpea Salad

Fresh, flavour, colour, easy, economical, healthy, delicious. 
  • 1 14 oz (398ml) can chickpeas
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped fresh dill, (not not use dried dill in this recipe)
  • 1/2 cup shredded carrots
  • 1/3 cup finely chopped green onions
  • 1/3 cup chopped seeded cucumber
  • 1/3 cup finely chopped red pepper
Dressing:
  • 1/3 cup olive or grape seed oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons white vinegar
  • 1 tablespoon lemon juice
  • 1 large clove garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon basil
  • 1/4 teaspoon cumin
  1. Drain and rinse Chickpeas.
  2. Place Chickpeas in a dry non stick fry pan and cook over medium low stirring frequently for 4-5 minutes. They will just barely start to look dry. Remove from heat. Immediately transfer to a bowl to cool completely.
  3. Cut up all vegetables. 
  4. Once Chickpeas are cold, combine with all vegetables.
  5. Make dressing. Shake together well. Pour over salad.
  6. Allow to marinade in refrigerator at least 1 hour or overnight. 


3 comments:

  1. Yummy looking! Just curious, why cook the chickpeas?
    Mary

    ReplyDelete
    Replies
    1. Hi Mary, cooking the chickpeas gives them a little bit more of a 'firm crust'. Don't over cook. It enhances the flavour a wee bit too.

      Delete
  2. Thanks Kathy , I just love this kind of yummy food . mmmm..nice with a slice of cheese flan and a chunk of buttered crusty bread :)

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