Chickpea Salad (aka: Best Kind Of Salad. Ever.)

Salad | July 16, 2016 | By

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.  

Chickpea Salad

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!

Chickpea Salad

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.

Chickpea Salad

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.

Chickpea Salad
Best kind of summer side. Lemony, cold, refreshing. And yummy.
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Ingredients
  1. 1 19-oz can of chickpeas
  2. 1 diced English cucumber
  3. 1 1/2 cups diced tomatoes, fresh or canned (if using canned drain the juice off a bit)
  4. 1/2 red or green pepper, chopped
  5. 1/2 cup finely diced onion (red, green, yellow - whatever you have on hand)
  6. 2 tablespoons parsley
  7. 2 tablespoons minced basil
  8. 2 tablespoons minced mint (optional)
  9. 2 garlic cloves, finely chopped
  10. 1 teaspoon salt
  11. 2 tablespoons lemon juice (I normally use bottled juice, but fresh would be lovely)
  12. 1 teaspoon Dijon mustard
  13. 2 teaspoons white vinegar
  14. 3 tablespoons extra virgin olive oil
  15. 1/2-1 teaspoon chili flakes
  16. black pepper, to taste
Instructions
  1. Rinse and drain the chickpeas. Add to a medium bowl, along with all other ingredients. Stir together well.
  2. Let sit in the refrigerator for at least an hour. Mix it up before serving, to get those flavours well distributed.
Notes
  1. 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!
Adapted from Kitchen Confidante
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/

Comments

  1. Leave a Reply

    Deborah Davis
    September 1, 2016

    What a pleasure it will be to make this chickpea recipe in my own kitchen!

    I am so delighted that you shared these healthy and delicious Chickpea Salad with us at the Healthy Living Link Party. I’m Pinning and sharing this!

  2. Leave a Reply

    Stephie C
    September 1, 2016

    So this looks substantial and delicious. I’m pinning it to make next time I’m feeling virtuous!

  3. Leave a Reply

    Carol Cameleon
    September 2, 2016

    Mmmmm have bookmarked this! Looking forward to trying it, thanks. 🙂 #brillblogposts

  4. Leave a Reply

    Cristina Mandeville
    September 7, 2016

    Thank you for sharing this over at #healthyliving link party.. You are our ” Most Clicked, Most Popular” entry! Hope to see you again!

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