By ProActive Wellness Coaching
This recipe for chickpea salad is really simple to put together, and even easier to modify to suit your tastes. Use this as a starting point, and add whatever you like!
I like to begin by making the dressing in the bottom of a large mixing bowl and then add the other ingredients. I use more apple cider vinegar, because I really like that sour flavor and the dressing that forms at the bottom of the bowl is just amazing.
Starting with 2 cans of organic, low salt or "no salt added" chickpeas or garbanzo beans (they're the same) ensures you have enough to share, because if you like chickpeas even a little bit, you will NOT want to share this! Rinse them thoroughly under cool water in a strainer.
Chop the tomatoes into 1/2 inch or larger chunks, so they hold up to stirring, and stand out in the salad. The name of the recipe might be Chickpea Salad, but the tomatoes are the co-stars, especially as we approach tomato growing season in our area!
This fresh, flavorful salad will keep in the refrigerator for about 3 days, especially if you don't add any soft veggies or cheeses until the day you plan to eat it.
My favorite way to enjoy this is to put a heaping cupful on top of a bowl of baby spinach or mixed greens, with add ins like cucumber and feta cheese with parsley, or small cubes of grilled chicken and mozzarella cheese with some fresh basil. You really can't go wrong with adding in peppers of any color, and could even experiment with adding apples, pears or even summer peaches with crumbled goat cheese! I've even added in some leftover chickpea or red lentil pasta (or any kind of pasta you have on hand) to create a hearty pasta salad that travels really well!
Versatile Chickpea Salad Base
Makes about 4 servings
Juice from 1 lemon
1/4 C good quality olive oil
2-4 TB organic apple cider vinegar
1 clove garlic, finely minced
Salt and pepper to taste
2 cans organic chickpeas (garbanzo beans) drained and rinsed
1/2 medium organic red onion (or more, to taste), finely diced
3 small organic tomatoes, or 2 medium/large tomatoes.
A few sprigs of fresh flat leaf parsley or other fresh herbs
Whisk together lemon juice, oil and apple cider vinegar in the bottom of mixing bowl. Add garlic and whisk again. Set aside.
Dice onion, then add to dressing.
Drain and rinse chickpeas, then add to bowl.
Chop tomatoes into 1/2 inch or larger chunks, then add to bowl.
Chop any additional veggies you enjoy, starting with the smallest chunks and working your way up.
Chop parsley or other herbs
Stir the whole mixture gently and taste to see if it needs more salt or pepper.
Store in the refrigerator for up to 3 days, and serve over fresh greens, eat as a side dish, serve with grilled fish or chicken, or eat straight from the container like I did!
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