Fresh Chickpea Vibrant Salad (Printable Version)
Tender chickpeas combined with crisp vegetables and zesty lemon dressing for a fresh, light dish.
# What You'll Need:
→ Chickpeas
01 - 2 cups fresh shelled chickpeas (or cooked, drained canned chickpeas)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1/4 cup red onion, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh mint, chopped
→ Dressing
07 - 3 tablespoons extra virgin olive oil
08 - Juice of 1 lemon
09 - 1 teaspoon maple syrup or honey
10 - 1/2 teaspoon ground cumin
11 - Salt and black pepper, to taste
# How To Make:
01 - If using fresh chickpeas, bring a pot of salted water to a boil. Add chickpeas and cook for 10 to 12 minutes until tender. Drain and rinse under cold water.
02 - In a large bowl, combine the cooked chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint.
03 - In a small bowl, whisk together olive oil, lemon juice, maple syrup or honey, ground cumin, salt, and black pepper.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes to enhance flavor.
# Expert Advice:
01 -
- It comes together in less than 30 minutes and actually tastes better when made without fuss.
- The warm chickpeas soak up the dressing in a way that cold salads never quite manage.
- It's honest food—no pretense, just vegetables and legumes tasting like themselves.
02 -
- Don't undersalt—this salad needs seasoning to sing, and you can always taste and adjust but you can't take salt out.
- If you're cooking fresh chickpeas, taste one before deciding they're done; there's a difference between tender and mushy, and you want tender.
03 -
- Make the dressing first and let it sit while you prepare the vegetables; it somehow tastes better after a few minutes of rest.
- If you're making this ahead, keep the dressing separate and add it just before serving so the salad doesn't get soggy.