I love this salad so much. It’s easy to make and it tastes better the longer it marinates in its dressing – so by day 3, it’s glorious. Chickpeas are one of my favorite legumes. They’re so versatile. I love their nutty, meaty flavor and texture. This dish makes a fantastic side dish or entree. If it’s an entree, jazz up the plate with a green salad and avocado and a super grain of your choice. Black rice or quinoa or farro (if you don’t have a gluten allergy) work really well here. Chickpeas or garbanzo beans are really good for you too! They have long been valued for their fiber content. “But the research news on garbanzos and fiber has recently taken us one step further by suggesting that the fiber benefits of garbanzo beans may go beyond the fiber benefits of other foods. In a recent study, two groups of participants received about 28 grams of fiber per day. But the two groups were very different in terms of their food sources for fiber. One group received dietary fiber primarily from garbanzo beans. The other group obtained dietary fiber from entirely different sources. The garbanzo bean group had better blood fat regulation, including lower levels of LDL-cholesterol, total cholesterol, and triglycerides.” (from whfoods.com)
Chickpea Salad
(as a side dish serves 6, as an entree serves 4, serve with green salad and quinoa or black rice) Ingredients:
- Two 15 ounce cans of organic chickpeas (garbanzo beans), rinsed, drained (or if you’re ambitious you can used dried chickpeas – 2 cups dried chickpeas soaked overnight and then cooked with teaspoon of salt until softened but still firm to the teeth, about 60-90 minutes)
- 1 red onion finely diced
- 1/2 cup chopped fresh Italian parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon smoky paprika (optional)
- 1/2 teaspoon mustard powder
- Freshly ground black pepper
- Coarse kosher salt
Preparation:
- Combine rinsed and drained chickpeas, chopped Italian parsley, and the dressing (fresh lemon juice, extra-virgin olive oil, and apple cider vinegar, smoky paprika, mustard power) with finely diced red onion. Toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
