Chickpea Salad

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Chickpea Salad

This is a purely Mediterranean dish that will bring you back to enjoying the sunset on a Greek island. Using fresh and local ingredients this chickpea salad can be whipped up in just a few minutes. It makes a perfect starter salad, or as a summer salad to be served potluck style at family gatherings or bbq’s. The only thing that maybe involves a bit of know-how is navigating your local farmers market to find the best ingredients.

Try My Classic Caprese With Balsamic Glassa

I say fresh, when in reality the chickpea salad chickpeas are canned. That to me is an acceptable offense as there’s really no difference and buying canned in much much less work. Other than that, everything else should be as fresh as possible to really bring out that delicious Mediterranean flavor.

One unique addition to this salad is an ingredient not many people have had. It’s called the rock samphire, or in Italian, Erba Di Mare. You may have seen it growing out of the rocks on your walks along the coast if you live in Europe, and may have even mistaken it for a type of seaweed that has migrated out of the sea and onto some sand. However it is it’s own plant with a unique flavor. It can be eaten raw, but in this salad, and in most recipes using them, you want to “cook” them just a bit. In this case they were boiled for 2 minutes and then blanched in ice water. This helps soften them up and helps to soften the flavor.

Chickpea Salad Ingredients

400 grams Chickpeas; canned

1 Tomato; chopped

1/2 Red Onion; thinly sliced

1 Cucumber; small, chopped

2 tbsp Spring Onion; chopped

50 grams Feta Cheese; cubed

5 leaves Basil; chiffonade

5 leaves Mint; chiffonade

20 grams Rock Samphire

1 tbsp Oregano; dry

2 tbsp Lemon Juice; freshly squeezed

60 ml Olive Oil

1 tsp Salt

Chickpea Salad Instructions

1. To begin we’ll make the dressing. The reason we are starting with the dressing is that it will sort of quick-pickle the red onion so it is not so sharp. Whisk together the Olive Oil, Lemon Juice, and the Salt, then add the thinly sliced red onion to it. It will soak while you prepare the other ingredients.

2. In a large bowl add the chickpeas, tomato, cucumber, spring onion, basil and mint.

3. In a pot of boiling water, drop in the rock samphire for 2 minutes, then remove and place in an ice water bath.

4. Add the oregano and rock samphire and mix well. Toss in the dressing with the red onion and mix again. Drop on some cubes of feta cheese and serve the chickpea salad in a large sharing bowl, or individual portions.

Notes

You can of course leave out the rock samphire if you think your guests will not like it, but I’m personally a huge fan. I am glad it is making a comeback in popularity as it does offer a unique taste and goes great in a variety of salads.

Chickpea Salad

A delightfully mediterranean salad with chickpeas and a lot of fresh veggies. Tossed in a simple lemon vinaigrette.
Course Salad
Cuisine Mediterranean
Keyword Chickpea Salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people

Ingredients

  • 400 grams Chickpeas
  • 1 Tomato chopped
  • 1 Cucumber small, chopped
  • 1/2 Red Onion thinly sliced
  • 2 tbsp Spring Onion chopped
  • 50 grams Feta Cheese cubed
  • 5 leaves Basil chiffonade
  • 5 leaves Mint chiffonade
  • 20 grams Rock Samphire
  • 1 tbsp Oregano dry
  • 2 tbsp Lemon Juice freshly squeezed
  • 60 ml olive oil
  • 1 tsp Salt

Instructions

  • To begin we'll make the dressing. The reason we are starting with the dressing is that it will sort of quick-pickle the red onion so it is not so sharp. Whisk together the Olive Oil, Lemon Juice, and the Salt, then add the thinly sliced red onion to it. It will soak while you prepare the other ingredients.
  • In a large bowl add the chickpeas, tomato, cucumber, spring onion, basil and mint.
  • In a pot of boiling water, drop in the rock samphire for 2 minutes, then remove and place in an ice water bath.
  • Add the oregano and rock samphire and mix well. Toss in the dressing with the red onion and mix again. Drop on some cubes of feta cheese and serve the chickpea salad in a large sharing bowl, or individual portions.
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