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!
Zingy and light, but satisfying, with a good range of textures. Just what I like in a salad.
Gather ingredients. Chop chop chop. Add your dressing. Mix it up.
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
This looks fresh and so good!
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?
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..?
Love the look of this salad. I enjoy chickpeas and this is would be a great lunch to bring to work!
I hope you try it. Do let me know if you make it
Made this salad today and it was DELICIOUS! Love your blog?
So pleased you enjoyed it Angela
Thanks for reporting back!