Chickpea Salad (aka: Best Kind Of Salad. Ever.)
So, still trying to get this site up and running a bit better (especially on a smartphone…). But while we’re waiting for that, why don’t we chow down on a nice summery salad? This is a favourite in my books. Briar is a HUGE fan. She loves ALL the chickpeas. The veg, dijon,lemon juice, and vinegar, with spices make for a really great summer-tasting combination. Do you guys find it hard to come up with sides in the summer? Something that doesn’t have to be put in the oven, or on the stove? (Because, hello! It’s wayy too hot for that most days!) Something that isn’t a green, leafy salad? (Because that’s a go-to, and my family does NOT want another one until next week.) Ta-Da! This is your answer. And mine.
I found this recipe a few years ago, and I don’t think I’ve made it the same way twice. Did I mention in my ‘About Me’ page that I can’t seem to follow a recipe? I’m super guilty of that. This is based loosely off of the Kitchen Confidante’s recipe, with many changes. It’s super versatile though. Whatever you have in the fridge! Or whatever your taste-buds desire. Switch it up!
If you happen to make this recipe, tag me! #whisksandwoodenspoons I’d love to see what you’re doing. Also, I’d love comments as to what you’d like to see in posts, if you have any problems navigating the site, etc.
Enjoy this summertime salad! (I’m singing Summertime Sadness in my head typing that last line… Oh, my brain.)
Also, the next post will include kid pics! I promise! 😉
**Recipe linked up on Christian Blogger Community.
- 1 19-oz can of chickpeas
- 1 diced English cucumber
- 1 1/2 cups diced tomatoes, fresh or canned (if using canned drain the juice off a bit)
- 1/2 red or green pepper, chopped
- 1/2 cup finely diced onion (red, green, yellow - whatever you have on hand)
- 2 tablespoons parsley
- 2 tablespoons minced basil
- 2 tablespoons minced mint (optional)
- 2 garlic cloves, finely chopped
- 1 teaspoon salt
- 2 tablespoons lemon juice (I normally use bottled juice, but fresh would be lovely)
- 1 teaspoon Dijon mustard
- 2 teaspoons white vinegar
- 3 tablespoons extra virgin olive oil
- 1/2-1 teaspoon chili flakes
- black pepper, to taste
- Rinse and drain the chickpeas. Add to a medium bowl, along with all other ingredients. Stir together well.
- Let sit in the refrigerator for at least an hour. Mix it up before serving, to get those flavours well distributed.
- Notes: I don't always add tomatoes, because we aren't all huge fans, and it's great without them. So whatever you fancy! In the original recipe, she uses a jalapeno instead of chili flakes, but I never have them on hand. Either would be great, I'm sure. Enjoy!