Tracy’s Chickpea Salad

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Yield: 5 cups

If you don’t have time to use dried beans, substitute 2 cans of chickpeas, drained and rinsed, and skip to the second paragraph of the instructions, but only use 1/2 tsp of sea salt, the other 1 tbsp was used for cooking the beans. Serve alone as a side or over a green salad for a full lunch.

1 cup dried chickpeas, soaked overnight, drained & rinsed
1 tbsp + 1/2 tsp sea salt, divided
1/2 cup thinly sliced green beans
1/2 cup halved grape tomatoes
1/2 cup diced red pepper
1/3 cup diced red onion
4 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp fresh cracked black pepper

Add soaked chickpeas to a medium pot with 9 cups of water & 1 tbsp sea salt. Bring to a boil and reduce to a simmer. Simmer for approx 1 hour or until chickpeas are tender, but not mushy. If the water runs low while simmering, add a few cups more. Once chickpeas are done, strain in a colander and rinse with cool water until they have reached room temperature. Drain well.

In a medium bowl, combine chickpeas with the remaining ingredients. Toss to combine.

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