Fresh Chickpea Salad - 2 ways!
Title: Chickpea Salad
Author: Britney Shawley
Recipe type: Side / Lunch
Prep time:7 minuteCook time: 0 minutes Total time: 7 minutes
Serves: 4-5 people
This is a staple salad in our home. Its simple. Its wholesome. Its filling. Its delicious and fresh!! We love it in 2 different ways. I have shared both with you below.
Ingredients
Simple Chickpea Salad
1 can chickpeas, rinsed and drained
1/2 cucumber diced
1 tomato, diced
2 green onions, diced (or 2-3 tbsp diced red onion!)
1 Avocado, Diced
Parsley, 2 tbsp, diced – optional
Dressing:
1 lemon, juiced
drizzle of olive oil
1-2 tbsp maple syrup
Pinch of salt and pepper to taste
Herb Dressing Chickpea Salad
1 can chickpeas, rinsed and drained
1/2 cucumber diced
1 tomato, diced
1-2 tbsp pickled onions, finely diced (or finely diced white onion)
1 Avocado, Diced
1 tbsp dill, diced – optional
Dressing:
*bunch of Parsley (no stem)
bunch of Cilantro (optional)
2- 3 tbsp Plain Kefir (or Mayo or Greek yogurt)
1 tbsp Water
1 minced garlic clove
1/2 lemon, juice
1/4 tsp salt
pepper
2 chives/green onions
1 tsp apple cider vinegar
1 tsp maple syrup
Instructions
**I recommend using dried instead of canned chickpeas. Details below.
Heavenly Chickpea Salad
- Rinse and drain chickpeas
- Add cucumbers, tomatoes, green / red onions, avocado, parsley to the bowl.
- Add the dressing
- Mix together, say a little prayer, enjoy.
Herbed Chickpea Salad
- Rinse and drain chickpeas
- Add cucumbers, tomatoes, pickled onions, avocado.
- Add all dressing ingredients together into a blender and blend it all up.
- Pour the dressing all over the salad, say a little prayer and enjoy.
Saving Money:
Buy your chickpeas in bulk in bags. That way you can make more than you need, and double this recipe to enjoy over 2-3 days. Use can also use those chickpeas for hummus, or in wraps or sprinkled on salad or eaten right out of the bowl!
Quick Tips & Tools:
Tools:
3 medium bowls, knife, cutting board
Tips:
I will often use dried chickpeas from a bag. Soak them for 24 hours then let them sit for a few hours before I cook them and use those in my salad. I often add a pinch of baking soda as well to help soften the chickpeas. Check out this: Soak – Sprout – Cook Legumes Blog
Saving Time:
Make these ahead of time and keep in fridge. You can keep the tomatoes and avocados out and add right before you serve as they are the main things that would get soggy or turn brown.
Set Your Intention:
I am Love. And I welcome Love to flow through me and into this meal I make to greatly nourish & provide strength to all who eat it.
