Four Delicious Recipes To Make Chickpea Salad

In general, chickpeas are associated with winter dishes. They are mainly used in soups and stews. However, a chickpea salad is always an excellent and refreshing option for any time of year.

A salad with chickpeas is not only a delicious option, but also very healthy. Following a healthy and balanced diet will be much easier thanks to the versatility and high nutritional value of these legumes.

Chickpeas, lentils and beans can be great main ingredients in many delicious salads. They can be fantastic additions to your meals in any season.

In this article, we’ll look at some great chickpea salad recipes.

1. Salad with chickpeas and surimi sticks

Ingredients

• 90 grams canned cooked chickpeas (1/2 cup)
• 120 grams cooked white kidney beans (3/4 cup)
• 90 grams canned cooked lentils (1/2 cup)
• 2 eggs
• 10 surimi sticks
• 40 grams tomato (1 piece)
• 30 grams onion (2 tablespoons)
• 45 grams green bell pepper (3 tablespoons)
• 45 grams red bell pepper (3 tablespoons)
• 15 ml apple cider vinegar (1 tablespoon)
• 5 grams Dijon mustard (1 teaspoon)
• 10 grams of ketchup (2 teaspoons)
• Extra virgin olive oil
• Salt (to taste)

Preparation

• First, place all the vegetables in a sieve and rinse them well under cold water. Wash until the water stops foaming. Then drain well and dry the vegetables with kitchen paper.

• Then cut the tomato in half and extract the seeds and juice.
• Add a splash of vinegar to a pan of boiling water and cook the eggs for 10-12 minutes. Let them cool, peel and set them aside.
• Then cut the peppers, onion and surimi sticks as small as possible.
• Then cut the tomatoes into cubes and add them to the chickpeas together with the peppers, onions and surimi sticks. Then season with salt and pepper.
• For the vinaigrette, combine the ketchup, mustard, oil, vinegar and a pinch of salt. Then beat until all ingredients are well mixed.
• Finally, serve this salad with a dash of vinaigrette on top. Also cut the hard-boiled eggs in half and place them on top of the salad, as well as a little parsley, to garnish.

2. Bean salad

Ingredients

• 400 grams cooked beans (2 cups)
• 1 finely chopped lettuce
• 1 large onion
• pepper and salt

Preparation

• First wash the lettuce well and chop it finely. Then set it aside.
• Then boil the beans in plenty of water with a pinch of salt. If you want, you can remove the outside of the beans. Set this aside for a while as well.
• Then cut the onions into half rings. Place them in boiling water for a few minutes and then rinse them under cold water. The goal is for the onions to become a little less sour.
• Finally, mix all ingredients in a bowl.
• Season with salt and pepper and then add a dash of olive oil and vinegar. Serve and enjoy!

3. Salad with chickpeas, tomato and tuna

Ingredients

• 200 grams cherry tomatoes
• 1 red onion
• 30 ml white vinegar (2 tablespoons)
• 270 grams canned cooked chickpeas (1.5 cup)
• 6 radishes
• 1 stalk celery
• 1 can of black olives
• 250 grams canned tuna (2 cans)
• 125 ml extra virgin olive oil (1/2 cup)
• 30 grams Dijon mustard (2 tablespoons)
• Fresh thyme (to taste)
• Honey
• Salt and pepper (to taste)

Preparation of the salad with chickpeas

• First wash and drain the chickpeas. Set them aside.
• Then strain the oil from the tuna cans.

• Wash the cherry tomatoes and then cut them in half. Then cut the red onion into slices. Also finely chop the celery and radish.
• Then mix all ingredients very well in a bowl.
• Mix together the vinegar, honey, mustard and oil for the vinaigrette. Then add the vinaigrette to the salad.
• Finally, sprinkle with fresh thyme!

4. Salad with chickpeas and zucchini

Ingredients

• 180 grams cooked chickpeas (1 cup)
• 1 zucchini
• 15 ml lemon juice (3 teaspoons)
• 1 chives
• 50 grams of feta cheese (1/2 cup)
• 1 large tomato
• 5 grams ground cumin (1 teaspoon)
• 30 ml extra virgin olive oil (2 tablespoons)
• Salt and pepper (to taste)

Preparation

• First, in a bowl, mix the precooked chickpeas and feta cheese, crumbled into small pieces.
• Then add the sliced ​​tomato and the finely chopped onion.
• Then season with ground cumin, lemon juice and two tablespoons of olive oil. Mix everything well.
• Then wash the zucchini and cut it into thin slices. Then fry it on both sides until it becomes soft. Then season with salt and pepper.
• Finally, place the zucchini slices in a bowl and add the rest of the ingredients on top. Serve and enjoy!