Marinated Chickpea Salad

Marinated Chickpea Salad

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.

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

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.

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8 Responses to “Marinated Chickpea Salad”

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  1. Ohmy, this looks nice! I’ll try this out and see what my daughter thinks about it. 🙂

    • Donna says:

      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.

  2. Donna says:

    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.

  3. This was a really nice post.

  4. Gail Kruger says:

    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.

    South Africa

  5. Sibyl says:

    I just made it tonight, it hadn’t mari aged enough, but I added some to my homemade pasta sauce, really really good

  6. Joanna says:

    Thanks for the recipe Donna, makes a nice change from what I usually do, which is chickpeas, tomatoes, red onion or green onion (scallion) and either cucumber or red bell pepper with an oil and vinegar or Italian salad dressing.
    I did not have wheat-free tamari sauce but I did have Braggs (which is gluten-free, healthy for you and tastes like soy/tamari). I did not have spinach so I used the green parts of the green onion, regular sesame oil since I did not have toasted, and used some chocolate mint, Italian parsley and lemon balm from my garden. Delicious. I like the agave sweetening it, and the lemon juice instead of vinegar. if anyone wants to know more about Braggs I’m happy to post.