John Myers
Chickpea Salad
The perfect chickpea salad recipe with a picture and simple step-by-step instructions.
- 250 g Dried chickpeas
- 3 tbsp Olive oil
- 1,5 tbsp Apple cider vinegar or lemon juice
- 1 tsp each Salt and sugar
- 0,5 tsp Black pepper
- 1 generous pinch Cinnamon
- 1 thumb Ginger
- 2 medium sized Garlic cloves
- 2 Spring onions
- 0,33 piece Cucumber
- 1 medium sized Pointed peppers
- 10 piece Date tomatoes
- 1 Handful Parsley and coriander greens mixed
- Soak the dried chickpeas in plenty of water the day before. Soak for at least 12 hours. Strain and rinse thoroughly the next day. Cook in a steam pressure saucepan with 750ml water for about 25 minutes. You can also cook the chickpeas in a normal saucepan, but this can take a little longer … about 1 hour.
- Alternatively, you can use 2 small or 1 large cans of chickpeas. Drained weight approx 500-530g. Drain and rinse thoroughly.
- Mix a dressing from oil, vinegar, salt (alternatively herbal salt), sugar, pepper and cinnamon.
- Peel ginger and grate finely. Peel the garlic, remove the seedling and press through the press. Cut the spring onions into fine rings. Stir everything into the dressing and season well.
- Pull the chickpeas into the dressing.
- Remove the core of the cucumber and cut the cucumber into small pieces. Also dice the peppers and cut the date tomatoes into small pieces. The vegetable pieces should be about the size of the chickpeas.
- Do not chop the herbs very finely.
- Fold the vegetables and chopped herbs into the chickpeas and let the salad steep in the refrigerator for about 1 hour.
- Refreshing and delicious!
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