Chickpea Salad, a refreshing and nutritious dish that's perfect for any occasion. Packed with protein-rich chickpeas, crisp vegetables, and a zesty dressing, this salad bursts with flavors and textures that will invigorate your taste buds. Whether you're looking for a quick and healthy lunch option, a satisfying side dish, or a vibrant addition to your summer gatherings, our Chickpea Salad promises a delightful medley of colors and tastes that will leave you craving more.
What is great about Chickpea Salad?
This recipe can be used as a lunch or a dinner! It can be taken to-go on a trip as well, very convenient.
Chickpeas, the star ingredient, are a fantastic source of plant-based protein, fiber, vitamins, and minerals. They promote satiety and contribute to overall health.
Chickpea Salad is incredibly versatile, allowing for a wide range of ingredient variations. You can customize it with your favorite vegetables, herbs, and dressings to suit your taste.
It's one of the simplest salads to prepare. With canned chickpeas, you can have a nutritious meal or side dish ready in minutes.
Tips
You can keep it into a hearty vegetarian meal, or adapt it like I did and add tuna in olive oil, cumin, and spicy paprika.
Mash the chickpeas and mix in the other ingredients. I used what I had on hand, such as a ripe heirloom tomato and mixed greens.
When using canned chickpeas, be sure to thoroughly rinse and drain them to remove excess sodium and improve the texture of your salad.
For added texture and flavor, consider roasting chickpeas in the oven before adding them to the salad. Toss them with olive oil and your favorite spices, then bake until crispy.
Don't hesitate to get creative with your vegetable choices. Include ingredients like cherry tomatoes, cucumbers, red onions, bell peppers, or radishes for extra crunch and flavor.
Chickpea Salad
Prep time: 10 minutes
Cook time: N/A
Yield: 4 Servings
Ingredients:
6 tablespoons extra-virgin olive oil
6 tablespoons tahini
3 tablespoons fresh lemon juice
½ teaspoon grated garlic
Kosher salt and pepper
2 cans chickpeas, rinsed and drained
½ cup finely chopped celery
½ cup finely chopped scallions
½ cup freshly grated Parmigiano-Reggiano
8 slices multigrain sandwich bread
Mayonnaise, as needed
8 butter lettuce leaves
1 (packed) cup alfalfa sprouts
1 avocado, thinly sliced
1 large tomato, thinly sliced
Directions: 1. In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined.
2. Add chickpeas and mash with the back of a fork or spoon until chunky.
3. Add celery, scallions and cheese, and mix well. Season with salt and pepper.
4. Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve.
(Sandwiches may sit at room temperature for 1 to 2 hours before serving.)
Suggested Pairing
Pairs well with a crisp white wine.
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