Four Delicious Recipes For Chickpea Salad

Chickpeas are usually associated with winter dishes. They are mainly used in soups and stews, along with other meals. However, a chickpea salad is always an excellent and refreshing option at any time of the year.

In fact, chickpea salad is not only a delicious alternative, but also very healthy. It will be much easier to have a healthy and balanced diet, thanks to the versatility and high nutritional value of these legumes.

In this article, we take a look at some great recipes for chickpea salad.

Chickpea salad with crabsticks

Ingredients

• 90 g boiled canned chickpeas
• 120 g boiled white kidney beans
• 90 g cooked canned lentils
• 2 eggs
• 10 crabsticks
• 1 tomato (40 g)
• 2 tablespoons onion (30 g)
• 3 tablespoons green pepper (45 g)
• 3 tablespoons red pepper (45 g)
• 1 tablespoon apple cider vinegar (15 ml)
• 1 tsp Dijon mustard (5 g)
• 2 teaspoons ketchup (10 g)
• Extra virgin olive oil
• Salt (to taste)

Preparation

1. First, put all the vegetables in a strainer and wash them well under cold water. Wash them until there is no liquid left. Let the water drain well and wipe them with paper towels.
2. Then cut the tomato in half and remove the seeds and juice.
3. Add a splash of vinegar to a saucepan of boiling water, and cook the eggs for 10-12 minutes. Then let them cool down, peel them and set them aside.
4. Chop as green and red peppers, onions and crabsticks into as small pieces as possible.
5. Cut up the tomatoes and add them, peppers, onions and crabsticks to the chickpeas. Then add salt and pepper to taste.
6. For the vinaigrette, mix ketchup, mustard, oil, vinegar and a pinch of salt. Whisk until all the ingredients are well mixed.
7. Finally, serve the vegetable salad with a splash of vinaigrette on top. Also cut the hard-boiled eggs, and add them and the parsley as a garnish.

2. Bean salad

Ingredients

• 400 g boiled beans
• 1 chopped lettuce head
• 1 large onion

Preparation

1. Wash the lettuce leaves thoroughly and chop them. Set them aside.
2. Then boil the beans in plenty of water and a pinch of salt. If you want, you can remove the peel from the beans. Also set them aside.
3. Then cut the onion in half rings. Put them in boiling water for a few minutes, and strain them under cold water. The goal is for the onion to lose some acidity.
4. Finally, mix all the ingredients in a bowl.
5. Add spices to taste, and add a splash of olive oil and vinegar. Serve and enjoy!

Chickpea salad with tomato and tuna

Ingredients

• 200 g cherry tomatoes
• 1 red onion
• 2 tablespoons white wine vinegar (30 ml)
• 270 g canned chickpeas
• 6 radishes
• 1 celery stalk
• 1 box black olives
• 2 cans canned tuna (250 g)
• 125 ml extra virgin olive oil
• 2 tbsp Dijon mustard (30 g)
• Fresh thyme (to taste)
• Honey
• Salt and pepper (to taste)

Preparation

1. First wash and pour out the water from the chickpeas. Set them aside.
2. Then pour the oil out of the tuna can.
3. Wash and cut the cherry tomatoes in half. Then cut the red onion into pieces. Finely chop the celery and radishes.
4. Then mix all the ingredients well in a bowl.
5. For the vinaigrette, mix vinegar, honey, mustard and oil. Add the vinaigrette to the salad.
6. Finally, sprinkle over fresh thyme !

4. Squash and chickpea salad

Ingredients

• 180 g cooked chickpeas
• 1 squash
• 3 teaspoons lemon juice (15 ml)
• 1 chives
• 50 g feta cheese
• 1 large tomato
• 1 teaspoon ground cumin (5 g)
• 2 tablespoons extra virgin olive oil (30 ml)
• Salt and pepper (to taste)

Preparation

1. Mix the previously cooked chickpeas and feta cheese in a bowl, crumbled into small pieces.
2. Then add the tomatoes that you have cut into pieces, as well as finely chopped onions.
3. Then add ground cumin, lemon juice and two tablespoons of olive oil. Mix everything well.
4. Wash the squash and cut it into thin slices. Then fry them on both sides until softened. Add salt and pepper to taste.
5. Finally, place the squash slices on a plate and place the rest of the ingredients on top. Serve and enjoy!