Run hard. Eat well.

Chickpea Salad

After a long month of holiday eating, today was the perfect day to make Chickpea Salad.  Now I’ll be the first to admit, I love holiday food.  But as much as I love rich meats, cheeses, crackers, and endless pie, there comes a point when my body starts screaming for fresh, clean food. And when it comes to fresh and clean, this salad hits the spot.  I could not wait to make this when I got back home to my kitchen!

Chickpea Salad. Easy, healthy, and delicious!

One common misconception about clean and healthy food is that it is bland and boring.  In reality, it can be anything but!  Flavor doesn’t have to come in the form of hydrogenated fats or artificial flavorings–there are plenty of natural additions that can zest up a dish and make your body feel good, too.  This salad is simple, but packs a delicious punch with a simple vinaigrette, fresh herbs and vegetables, and cured olives.

Chickpea Salad

And don’t forget about the chickpeas.  These magic beans (also known as garbanzo beans) are low in saturated fat, cholesterol and sodium. They are also a good source of dietary fiber, protein, and Copper, Folate and Manganese.  Chickpeas are satisfying, and provide hours of energy.  Perfect for a pre or post workout meal!

Chickpea Salad. Easy, healthy, and delicious!

As for cooking the chickpeas, there a couple different methods.  I use a pressure cooker, which takes about 40 minutes to cook, and requires no soaking (if you cook a lot of legumes, I highly recommend getting a pressure cooker!).  If you don’t have a pressure cooker, follow the directions on the back of the package.  Or, if you are in a pinch for time, you can buy canned chickpeas.  You will need about 6 cups cooked chickpeas, which is the equivalent to about 4 cans.  Make sure to thoroughly rinse before adding them to the salad.  Here is a handy little conversion chart for chickpeas:

One cup dried chickpeas = 3 cups fully cooked and drained chickpeas.
One cup dried chickpeas = 2 cans (15 oz each) drained chickpeas.

One more note on this recipe:  I have a big family, so I always cook for an army, but you can adjust the recipe size to your own household’s needs simply but clicking on the recipe adjuster next to where it says Servings (I love that it does it for you–no math required!).

Enjoy!

Chickpea Salad. Easy, healthy, and delicious!
Print Recipe
Chickpea Salad
A fresh, clean chickpea salad that is packed with flavor!
hickpea Salad. Easy, healthy, and delicious!
Course salad
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course salad
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
hickpea Salad. Easy, healthy, and delicious!
Instructions
  1. If you are using dried chickpeas, follow the directions on the back of the package to cook, either on the stovetop, or the pressure cooker (my pressure cooker takes 40 minutes to cook dried beans, but pressure cooker times can vary). Once cooked, test the chickpeas to make sure they are soft, then drain, and run cold water over the beans until cool. If using canned chickpeas, skip the cooking step and simply empty 4 cans of chickpeas out into a colander and rinse.
  2. Allow the chickpeas to sit in the colander for a minute or two to drain off any excess water, then add them to a large salad bowl. Mix in the tomatoes, onion, and olives.
  3. To make the vinaigrette, mix olive oil, white wine vinegar, garlic, fresh herbs, salt, and pepper. Pour over the chickpea mixture, and mix well. Chill, and serve cold, with parsley for garnish, if desired. Enjoy!
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