Chickpea Salad
I will be hooked on this, my wife and I very much like chickpeas, in soups, salads, pasta salads, by themselves right out of the pressure cooker, etc. so this I am sure will be hit. On my to cook list and soon. I will use chickpeas cooked from dry but you are free to use canned chickpeas if you desire. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
For the Salad
- 1 can chickpeas, (15 oz) drained, or 2 cups cooked, (Shortcut)
- 1 avocado
- 1/2 fresh lemon
- 1/4 cup red onion, diced large
- 2 cups cherry tomatoes, halved
- 2 cups cucumber, diced, peeled or not up to you
- 1/2 cup fresh parsley, chopped
- 3/4 cup red bell peppers, diced
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon ground cumin
- salt and pepper, as desired
Instructions
- If using dry chickpeas, cook 1 cup of dry in your preferred way, I will use a pressure cooker, then use 2 cups, drained, from that. Link to my method is in the Recipe Notes section.
- Halve and remove the pit from the avocado (grow a tree from the pit, great project for kids or adults), then scoop out the flesh and cube. Place the avocado cubes in a large mixing bowl. Sprinkle the lemon juice over the avocado and gently stir.
- Add the remaining Salad ingredients to the mixing bowl and gently toss to mix.
- Mix the Dressing ingredients in a small bowl, pour in the mixing bowl and gently mix to distribute the dressing throughout the salad.
- Cover and refrigerate for at least 1 hour.
- Serve as a side salad with a main dish of your choice. Enjoy.
Notes
Low cost.
Shortcut: Chickpeas (Pressure Cooker).
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Leave a Reply