Meatless Monday- Chickpea Salad

2

March 28, 2011 by Flora Dawn

Well, it’s already Monday again, time for another Meatless Monday. Today’s recipe is a super easy Chickpea Salad.

Chickpeas are also known as garbanzo beans, and are probably most widely recognized as the key ingredient in hummus. Like most beans, chickpeas are high in protein, fiber, and iron, making them a perfect component in a meatless meal. Once rinsed, some of the chickpeas lose their translucent outer layer; although edible, if you see these you’ll want to remove them, as they will add an odd texture to your finished salad.

I was inspired to make this salad after seeing a recipe for Chickpea Salad in the latest issue of Bon Appetit magazine. If you have all the ingredients on hand, you can literally get this salad on the table in minutes, making it a perfect weeknight meal.

Great for a lunch or a light dinner, Chickpea Salad can be served at room temperature or chilled. But if you refrigerate it, make sure and give it a good stir before serving; the dressing is really flavorful and has a tendency of settling on the bottom of the bowl.

Easy Chickpea Salad

Easy Chickpea Salad

I think chopped tomatoes or garlic would be great additions. You could also substitute other fresh herbs for the ones listed.

  • 1 (29 ounce) can chickpeas, rinsed & drained
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh Italian parsley
  • juice of one small lemon
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup chopped red onion
  • 1/4 cup Parmesan cheese
  • salt & pepper to taste
  1. In a medium sized bowl combine all ingredients and stir. Taste and add salt & pepper as needed. Serve immediately or cover and chill before serving.

I thought it would be great to share gluten-free, meatless meals every Monday. So if you have a meatless dish that you like to link-up to my weekly posts, please do.

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2 thoughts on “Meatless Monday- Chickpea Salad

  1. Lee Ann says:

    Your chickpea salad is almost identical to a black eyed pea salad that I found in a magazine somewhere (I spend way too much time at the doctor with my poor mom and can’t even remember what mag it came from). Anyway…all you do is replace the chickpeas with black eyed peas (two 15 oz cans) and the parm with crumbled feta. My recipe calls for more parsley (like a full bunch) and no basil. All I have served it to rant about how great it is. I think you might like it too. Love your blog. Recently went GF and you are really inspiring.

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