Marinated Chickpea Salad
One of the most popular legumes in the world, chickpeas (also known as garbanzo beans) were one of the first crops to be cultivated. They are one of the tastiest and most versatile of the pulses. Chickpeas are also high in fiber and contain the phytonutrient isoflavone, which may help to prevent cancer. Chickpeas belong to the family of legumes, also known as pulses. A study of 10,000 men and women in the USA found that those who ate pulses at least four times a week had a significantly lower risk of coronary heart disease.
This tasty marinated chickpea salad can be put together quickly, stored overnight in the fridge and eaten for lunch the next day.
Ingredients:
2 cups cooked chickpeas, drained
2 T extra virgin olive oil or hempseed oil
1 teas toasted sesame oil
1 T wheat-free tamari
lemon juice to taste
1 teas agave syrup (optional)
1/2 cup red, orange or yellow bell pepper (capsicum)
1 med carrot
9 baby spinach leaves
couple sprigs each fresh parsley and mint
Instructions:
Add the chickpeas to a plastic container with a tight-fitting lid. Pour the oils, tamari, lemon juice and agave syrup over the chickpeas.
Finely slice the bell pepper and spinach leaves. Grate the carrot. Finely dice the fresh herbs. Add to the container and toss everything until thoroughly mixed.
Put on the lid, and turn the container upside down until the oil mixture reaches the lid. Refrigerate for at least one hour. Shake and invert the container occasionally to coat all the ingredients with marinade.
Served chilled this is a great refreshing summer salad, but it’s also delicious served warm.
Ohmy, this looks nice! I’ll try this out and see what my daughter thinks about it.
Post back and let us know what you daughter thinks. Chickpeas are probably my favorite legume, I crave them at times. I’ll cook up a large quantity and usually make up this recipe, or a variation of it to eat every day until they are gone.
i like it…keep posting stuff like this…
Oh goodness! I’ve been $5.50-6.00 for the garbanzo salad wraps. A great lunch but when I ate one today it did not have the great flavor-rathar dry. So, thank you for sharing your enthusiasm for chickpeas. I can’t wait to try. Any recommendations you have on other cookbooks or recipes for chickpeas, I would love to know. Maureen.
Hi Maureen, thank you for your comment. I’m so sorry I didn’t approve it sooner, I had missed it somehow during the time I was having some issues with my computer. Your comment is great encouragement to post some more chickpea recipes, it seems like it has been ages since I have. Funny enough I just cooked chickpeas 2 days ago! I was sure I had a couple of hummus recipes, but I just searched for them and there are none! I can’t believe it. I’ll have to rectify that soon.
This was a really nice post.
I made the marinated chick pea salad, but I did not put in the wheat free tamari, and instead of spinach I replaced it with coriander. It was delish.
Thanks
Gail
South Africa
Oh that would be! I adore coriander. Thanks so much for taking the time to share that with us Gail.
I just made it tonight, it hadn’t mari aged enough, but I added some to my homemade pasta sauce, really really good