Four Delicious Recipes For Chickpea Salad

Chickpea salad is both healthy and tastes absolutely excellent. You can easily make chickpea salad a natural part of your daily diet in a delicious way. You also get lots of nutrients from them.

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

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

Chickpeas, lentils and beans can be good main ingredients in lots of delicious salads. You can easily use them all year round and they can be used in a sea of ​​different ways.

In this article, we take a look at some good chickpea salad recipes.

Chickpea salad with crab sticks

Ingredients

• 1/2 cup boiled canned chickpeas (90 g)
• 3/4 cup cooked white kidney beans (120 g)
• 1/2 cup boiled canned lentils (90 g)
• 2 eggs
• 10 crab sticks
• 1 tomato (40 g)
• 2 tbsp. onion (30 g)
• 3 tbsp. green pepper (45 g)
• 3 tbsp. red pepper (45 g)
• 1 tbsp. apple cider vinegar (15 ml)
• 1 tsp. Dijon mustard (5 g)
• 2 tsp. ketchup (10 g)
• Extra virgin olive oil
• Salt (to taste)

Preparation

1. First, place all the vegetables in a sieve and wash well and thoroughly under cold water. Wash until there is no liquid left. Then they must be dried well and thoroughly with a paper towel or a tea towel.
2. Next, cut the tomato in half, and remove the seeds and juice.
3. In a saucepan of boiling water add a splash of vinegar and cook the eggs for 10-12 minutes. Let them cool, peel them and set them aside.
4. Then cut the green peppers, red peppers, onions and crab sticks as small as possible.
5. Cut the tomatoes into cubes and add them together with the peppers, onions and crab sticks to the chickpeas. Then add salt and pepper to taste.
6. For the vinaigrette, mix ketchup, mustard, oil, vinegar and a pinch of salt. Mix until all the ingredients are well mixed together.
7. Finally, serve the vegetable salad with a splash of vinaigrette on top. also cut the hard-boiled eggs and add them as well as parsley for garnish.

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2. Bean jacket salad

Ingredients

• 2 boiled canned beans (400 g)
• 1 chopped salad
• 1 large onion

Preparation

1. Wash the salad very well and chop it. Set it aside.
2. Then boil the beans in plenty of water and a pinch of salt. If you want, you can remove the outside of the beans. Also set it aside.
3. Cut the onions into half rings. Put them in boiling water for a few minutes and drain them under cold water. The goal is for the onions to lose a bit of acidity.
4. Finally, mix all the ingredients together in a bowl.
5. Add salt and pepper to taste, and add a splash of olive oil and vinegar. Serve and enjoy!

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3. Chickpea salad with tomato and tuna

Ingredients

• 1 pint cherry tomatoes (200 g)
• 1 red onion
• 2 tbsp. white wine vinegar (20 ml)
• 1 1/2 cups cooked canned chickpeas (270 g)
• 6 radishes
• 1 celery stalk
• 1 can black olives
• 2 cans canned tuna (250 g)
• 1/2 cup extra virgin olive oil (125 ml)
• 2 tbsp. Dijon mustard (30 g)
• fresh thyme (to taste)
• Honey
• Salt and black pepper (to taste)

Preparation

1. First, the chickpeas must be washed and drained. Set them aside.
2. Next , the oil must be drained from the tuna.
3. Wash and cut the cherry tomatoes in half. Then cut the red onion into slices. Finely chop celery and radishes.
4. Then mix all the ingredients well together in a bowl.
5. For the vinaigrette, wine vinegar, honey, mustard and oil must be mixed together. Add the vinaigrette to the salad.
6. Finally sprinkle the salad with some fresh thyme!

4. Zucchini and chickpea salad

Ingredients

• 1 cup cooked chickpeas (180 g)

• 1 zucchini
• 3 tsp. lemon juice (15 ml)
• 1 chives
• 1/2 cup feta cheese (50 g)
• 1 large tomato
• 1 tsp. ground cumin (5 g)
• 2 tbsp. extra virgin olive oil (30 ml)
• Salt and pepper (to taste)

Preparation

1. Mix the chickpeas that have already been cooked in advance and the feta cheese in a bowl, crumbled into small pieces.
2. Then add the chopped tomato and the finely chopped onion.
3. Then season with cumin, lemon juice and two tbsp. olive oil. Mix well.
4. Wash the courgettes and cut it into thin slices. Then cook it on both sides until soft. Add salt and pepper to taste.
5. Finally, place the zucchini slices on a plate and add the rest of the ingredients on top. Serve and enjoy!