Chickpea Salad

chickpea saladWe already know that chickpeas are mighty and miraculous rock stars. And here’s another reason why. They make a fantastic side salad!

This is so flexible. I almost put feta cheese in it, but decided against it at the last minute. I already even had the feta in the fridge. But somehow I thought it was perfect in its natural vegan state.

This is great for picnics and those awkward company potluck lunches where everybody brings something random. I mean who’s gonna bring a chickpea salad? Maybe that strange guy in accounting, but still.

Chickpeas go with everything. I’m quite certain there is at least one alternate timeline in this existence where chickpeas kind of control it all. A whole chickpea planet and everything.

Who cares about soybeans? Chickpeas will end up saving the day. And what other legume goes by so many aliases? Chickpeas, garbanzo beans, ceci, chana, senagalu (really?). Chickpeas are probably spies.

Well, I guess they still need to be pollinated by bees and seriously, what’s up with that? We are in so much trouble when those hard workers are disappearing.

Too depressing. Back to chickpea salad. This is tasty. I even don’t normally do cucumber, but I put it in here to make it more Mediterranean. And it was quite a natural fit. I chose an English seedless because cukes can definitely upset my stomach. It helps when they don’t have the seeds.

They’re more expensive and not quite as easy to find, though. You could substitute a regular cucumber if you like.

A worthy side for your favorite sandwich. Or sand witch.

Keeps well and much better the next day, like all its side dish brethren.

Chickpea Salad
Makes about 2 cups

1 Tbsp lemon juice
1 Tbsp olive oil
sea salt and black pepper, to taste
15.5 oz can chickpeas, drained and rinsed
1 cup grape or cherry tomatoes, halved
1/2 cup seedless English or regular cucumber, diced about 1/4″ pieces
1 Tbsp red onion, finely chopped
2 Tbsp cilantro, chopped
1/2 tsp sea salt

Whisk the lemon juice, olive oil, sea salt, and black pepper until incorporated.

chickpea salad

Stir together the chickpeas, tomatoes, cucumber, onion, cilantro, and sea salt. Add the vinaigrette and stir to combine. Refrigerate at least 1 hour before serving to allow flavors to develop.

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