You may have noticed that I like to make a lot of big salads. Like…
or this California Tabbouleh
or (my fave) The Best Red Cabbage Salad
The reason being that I can eat it throughout the week, adding different things to make it different every day. They’re easy to pack in lunches, and most of them have a nice level of plant-based protein to keep you full until dinner.
This chickpea salad is easily customizable by adding different veggies, cheese, or greens. It can hang in for fridge for a few days, and because these chickpeas are dried and cooked (not from a can) they keep their great texture.
If you’ve always used chickpeas from a can then this will be a good learning moment for you. See the notes below for how I cook mine.
- 4-5 cups cooked chickpeas (see below)
- 1/4 cup chopped red onion
- 1 Tbsp chopped rosemary
- 1 clove garlic, finely chopped or grated on a microplane
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
- pinch of cayenne
- 1/4 cup extra virgin olive oil
- 3 Tbsp fresh lemon juice
- 3 Tbsp red wine vinegar
- 1/3 cup chopped parsley
- Cook chickpeas, and while cooking prepare the dressing.
- Combine everything but parsley in a big bowl.
- Drain chickpeas and add to dressing while still warm. Combine gently.
- Let cool to room temperature and add parsley.
- Combine gently, and store in airtight container in the fridge.
- In a big pot, add chickpeas and cover generously with water (at least 2 inches of water above the top of chickpeas).
- Bring to a boil. Cover and let simmer approximately 1 hour. ( I have had some chickpeas take longer though). They should be soft but still have a little bite, and have doubled in size, and their skins should not be falling off.