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Chickpea Salad with Cucumber, Parsley + Sun-dried Tomatoes

Having cooked the remainder of my 3kg (!) bag of dried chickpeas for the various dishes I made for the picnic at the weekend, I had just enough cooked chickpeas left for another salad.

I packed this flavourful dish in a Tupperware to take with me baby-sitting last night and it was a nice light dinner along with a bowl of veggie soup the kids’ Mum had made- enjoyed in peace and quiet after the little ones were tucked up!

Chickpea Salad with Cucumber, Parsley + Sun-dried Tomatoes

Zingy and light, but satisfying, with a good range of textures.  Just what I like in a salad.

Chickpea Salad with Cucumber, Parsley + Sun-dried Tomatoes

Gather ingredients. Chop chop chop. Add your dressing. Mix it up.

Chickpea Salad with Cucumber, Parsley + Sun-dried Tomatoes

The flavour improves after a sit in the fridge for a couple of hours so prepare in advance if you can.

Chickpea Salad with Cucumber, Parsley + Sun-dried Tomatoes:

1 3/4 C Cooked chickpeas (or 1 can, drained and rinsed)
1/2 Large cucumber, halved lengthwise and chopped into thin slices
1/2 Red onion, sliced thinly
1/4 C Dry-Packed Sun-dried tomatoes, soaked in warm water to rehydrate and thinly sliced
Bunch Parsley, roughly chopped (approx 1/3 C loosely packed)
Few Leaves Basil, julienned
2T Lemon Juice
1 T Olive Oil
Salt + Pepper

Serves 2-3 as a light meal

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June 13, 2013 —

← Stewed Rhubarb with Orange Creamy Spinach + Leek Stuffed Mushrooms →

Comments

  1. Spécialiste de l'éphémère says

    June 13, 2013 at 6:05 pm

    This looks fresh and so good!

  2. babette says

    June 14, 2013 at 2:32 am

    Yummy, this looks very good. And your pictures are nice!

    But I think my stomach would be upset by all those onions.

    Can’t believe you cooked 3 kg of chickpeas! How many pots did you have to use?

    • coconutandberries says

      June 14, 2013 at 8:16 am

      I didn’t cook them all at once! I just bought a giant bag to keep me going for a while, and I’ve eventually finished it (only to immediately buy a new one. I can’t live without chickpeas for long!)
      Funny you should mention the onions as I used to have real problems with raw onion too but don’t seem to any more. Maybe my body’s got used to them..?

  3. leaf (the indolent cook) says

    June 14, 2013 at 4:51 am

    Love the look of this salad. I enjoy chickpeas and this is would be a great lunch to bring to work!

    • coconutandberries says

      June 14, 2013 at 8:17 am

      I hope you try it. Do let me know if you make it :)

  4. Angela says

    July 7, 2013 at 6:42 pm

    Made this salad today and it was DELICIOUS! Love your blog?

    • coconutandberries says

      July 7, 2013 at 8:39 pm

      So pleased you enjoyed it Angela :) Thanks for reporting back!

Trackbacks

  1. Broad Bean + Roasted Garlic Dip | COCONUT AND BERRIES says:
    August 7, 2013 at 8:57 am

    […] quick, light meals I can eat for a few days in a row. I’ve shared a few recipes for satisfying bean/grain salads on the blog already- a typical lunch for me. But besides salads, and leftovers, […]

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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