Welcome to “Best Chickpea Salad Recipes”! In this collection, we’re bringing you three delicious and nutritious recipes. They will feature the versatile and protein-packed chickpea. Whether you’re looking for a light lunch, a satisfying side dish, or a wholesome meal, these salads have you covered. More: How to cook chickpeas?
First up is our Chickpea Salad with Carrots and Dill, a refreshing blend of crunchy carrots, fresh dill, and hearty chickpeas tossed in a zesty dressing. Next, we have our Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing, a flavorful combination of quinoa, chickpeas, and herbs, all drizzled with a tangy tahini dressing. Finally, we present our Mediterranean Chickpea Salad, bursting with Mediterranean flavors like juicy tomatoes, crisp cucumbers, briny olives, and feta cheese, all mixed with chickpeas for a satisfying meal.
Cooking demands attention, patience, and above all, a respect for the gifts of the earth. It is a form of worship, a way of giving thanks.
Judith B. Jones
Whether you’re a fan of classic flavors or looking to explore new culinary combinations, these chickpea salads are sure to delight your taste buds while providing a nutritious boost to your day. So grab your ingredients and get ready to enjoy these delicious and wholesome recipes! More: 6 Tips for Best Baked Sweet Potatoes
Chickpea salad with carrots and dill
This salad is full of protein and it’s great for sharing at potlucks or taking for lunch. Plus, it’s really easy to make! Here’s how to make it:
- In a medium bowl, mix the chickpeas, carrots, celery, green onions, and dill. Leave it to the side.
- Put the pepitas in a small pan and heat them on medium, stirring often. Cook until they start to turn golden and make little popping sounds, which usually takes about 5 minutes. Then, let them cool for a bit.
- Now, let’s make the vinaigrette. In a measuring cup or small bowl, mix the olive oil, 2 tablespoons of vinegar, garlic, salt, and some pepper. Stir until everything is mixed, then pour it over the chickpea mixture.
- Add the toasted pepitas to the bowl and give everything a good stir.
- Taste the salad and see if you want to add more vinegar for extra zing or more salt for more flavor. I usually add another tablespoon of vinegar. For the best taste, let the salad sit in the fridge for at least 30 minutes, or even overnight, so the flavors can blend. More: Revitalize with a detox 3-day juice cleanse
Herbed quinoa & chickpea
This tasty quinoa and chickpea salad is perfect for a filling lunch. It’s also a wonderful dish to bring to holiday gatherings or potluck parties. Here’s how to make it:
- First, let’s cook the quinoa. Put the rinsed quinoa and water in a medium pot. Bring it to a boil over medium-high heat, then lower the heat so it’s gently simmering. Cook for about 15 minutes, until all the water is absorbed. Make sure to reduce the heat as it cooks to keep it simmering gently. Take it off the heat, cover it, and let it sit for 5 minutes to fluff up.
- While the quinoa cooks, toast the pepitas in a small pan over medium heat. Keep stirring them until they start to smell fragrant and make little popping sounds, which takes about 5 minutes. Then, transfer them to a big bowl to cool for a bit (we’ll use them soon).
- Now, let’s make the dressing. Mix the olive oil, 3 tablespoons of lemon juice, tahini, garlic, salt, and some freshly ground pepper in a small bowl. Taste it, and add more lemon juice or pepper if you want (I like mine zesty, so I use the full 4 tablespoons of lemon juice).
- Once the quinoa is ready, add it to the big bowl. Put in the chickpeas, spinach, parsley, cilantro, green onion, feta, and toasted pepitas. Pour all of the dressing over the salad, and mix everything.
- You can serve it right away, or let it cool down and put it in the fridge for later. This salad will stay good in the fridge for up to 3 days when covered. More: Irresistible vegetarian lasagna: A flavorful twist on a classic dish
Mediterranean salad
This chickpea salad is bursting with fresh flavors like juicy grape tomatoes, roasted red peppers, crunchy cucumber, and creamy avocado. It’s not only delicious but also satisfying because it’s full of plant-based protein and fiber.
- Let’s start by making the dressing. Take a big bowl and mince a garlic clove. Then, add 1 teaspoon of Dijon mustard, some Aleppo pepper, and sumac to the bowl. Squeeze in the juice of one lemon and add salt and pepper to taste, which is about ½ teaspoon each. Whisk everything together while slowly pouring in ¼ cup of extra virgin olive oil. Keep whisking until the dressing looks creamy.
- Now, let’s prep the salad ingredients. Open and rinse two cans of chickpeas. Chop up a large cucumber and halve two cups of grape tomatoes. Chop two roasted red bell peppers and get enough parsley leaves and mint leaves to make 1 cup of parsley and ½ cup of mint.
- To finish, slice an avocado in half and take out the pit. Roughly chop the avocado flesh and add it to the salad mixture. Gently toss everything together until it’s all mixed up. Now you’re ready to serve this tasty Mediterranean chickpea salad! More: Recipes with spinach that will make you insatiable
