Chickpea Salad

Chickpea Salad- All the flavors of hummus, in a new form. | WorthCooking.net Note: After photographing this dish I realized that the tahini pictured was not very allergy friendly. It says it is processed with other allergens. Natalia is not sensitive enough for that to matter for her, but I wanted to make a note as I know that is not the case for most of you.

I am on a bit of a chickpea kick. Hummus. Chickpea salad. Chickpea blondies. Chickpea breakfast cookies. Chickpea flour as an egg replacer. Chickpea soup. Chickpea miso. Chickpea tzatziki.

But, especially this– Chickpea Salad. I have been using chickpeas for this more than for hummus. That is saying a lot, because I LIKE MY HUMMUS.

Chickpea Salad- All the flavors of hummus, in a new form. | WorthCooking.net

Actually, hummus was the inspiration for this meal. This is sort of like a deconstructed hummus salad. First, chickpeas are pan fried with some spices until the outsides are crispy. I could eat a bowl of just those chickpeas by themselves! Then, since I love my hummus with bell peppers, I add a few of those.

Chickpea Salad- All the flavors of hummus, in a new form. | WorthCooking.net

Actually. I planned on using two but settled for one after that ^ happened to my second pepper.

Then all of those ingredients get drenched in a super creamy, tahini lemon dressing.

Chickpea Salad- All the flavors of hummus, in a new form. | WorthCooking.net

5.0 from 1 reviews
Chickpea Salad
Author: 
Cook time: 
Total time: 
Serves: 2-4
 
This chickpea salad is based off of the flavors of hummus.
Ingredients
  • For The Seasoned Chickpeas
  • 2 tablespoons heat stable oil (refined olive or coconut, ghee, avocado, etc.)
  • 1¾ cup chickpeas or one can, rinsed and drained
  • ¼ teaspoon salt
  • 1 teaspoon cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • To add to the chickpeas
  • 1 red pepper, chopped
  • 1 bunch green onions, sliced
  • zest of one lemon (optional, omit if you are not a big fan of lemon)
  • 1 tablespoon fresh chopped parsley
  • For The Dressing
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • ¼-1/3 cup high quality olive oil
  • For Serving
  • Greens of choice (Romaine is the one I personally like best)
Instructions
  1. Heat the oil for the chickpeas in a large skillet over medium heat. Let heat for a few minutes to get hot. Add the chickpeas and seasonings. Let cook for 7-10 minutes while stirring frequently until the outsides start to get crispy and take on a bit of color.
  2. Add the red peppers, green onions, parsley, and lemon zest. Add more salt to taste. Remove from heat.
  3. To make the dressing mix together the tahini and lemon juice. Whisk while drizzling in the olive oil (I usually don't measure and just drizzle in from the bottle).
  4. Serve the chickpea mix and dressing over greens of your choice.

For the kids I serve just the chickpeas and pepper mixture with the dressing and forgo the romaine, because Christopher is of the opinion that “people aren’t supposed to eat leaves.” Not saying I agree with that philosophy. I like leaves. But, to each their own.

Linked to:

Gluten Free Wednesdays @ The Gluten Free Homemaker
Allergy Free Wednesdays @ Whole New Mom

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Comments

  1. says

    This is amazing! I’m not a big commenter, but felt compelled. I’ve been looking for salad inspiration because I just picked a ton lettuce I don’t want to waste. I added some preserved lemons because I’m obsessed with them. And you’re right, the chickpeas are great on their own! Thanks for the fabulous idea.

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