Mediterranean Chickpea Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 ounces (about 1-1/2 cups) dried chickpeas, soaked, liquid reserved)1-1/2 teaspoons coarse salt1 clove garlic, minced16 whole black peppercorns, crushed3 tablespoons sherry vinegar (can use apple cider vinegar)2 tablespoons extra-virgin olive oil3/4 teaspoon dried oregano2 cups (8 ounces) yellow or red cherry tomatoes, halved1/2 English cucumber (8 ounces) peeled and cut into 1/2-inch dice1/2 green pepper, ribs and seeds removed, cut into 1/2-inch dice2 carrots (4 ounces) cut into 1/2-inch dice3 scallions, sliced into 1/2 pieces3 tablespoons coarsely chopped fresh flat-leaf parsley2 tablespoons shredded fresh basil
Makes 6 servings, about 1 cup each.
1. Pick over chickpeas, rinse, and soak in large bowl with 3 times their volume of water. Soak refrigerated for 4 to 24 hours.
2. Place chickpeas, soaking liquid (retains more nutrients), and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches.; adjust as necessary. Bring to a boil. Reduce heat and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain and transfer to a bowl. (Makes about 3 cups chickpeas.)
3. Meanwhile, using a chef's knife, press flat side of blade back and forth across garlic and remaining 1/2 teaspoon of salt to make a paste. Transfer to a bowl, and whisked in peppercorns, vinegar, oil and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley and basil.
Number of Servings: 6
Recipe submitted by SparkPeople user SUNNYH99.
1. Pick over chickpeas, rinse, and soak in large bowl with 3 times their volume of water. Soak refrigerated for 4 to 24 hours.
2. Place chickpeas, soaking liquid (retains more nutrients), and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches.; adjust as necessary. Bring to a boil. Reduce heat and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain and transfer to a bowl. (Makes about 3 cups chickpeas.)
3. Meanwhile, using a chef's knife, press flat side of blade back and forth across garlic and remaining 1/2 teaspoon of salt to make a paste. Transfer to a bowl, and whisked in peppercorns, vinegar, oil and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley and basil.
Number of Servings: 6
Recipe submitted by SparkPeople user SUNNYH99.
Nutritional Info Amount Per Serving
- Calories: 182.2
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 431.3 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 7.6 g
- Protein: 8.0 g
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