Easy Chickpea Salad For Any Occasion
This chickpea salad is easy to make and easy on the eyes; the bright colors from the red onion and dried apricot shine like precious Persian jewels in good light. Make this salad ahead of time, and with it bedazzle the table at any potluck or family gathering. It’s a stupendous combination of fresh and canned, dried and vibrantly lush, that really ought not go untasted.
As a side variation, you can use the chickpeas unaltered out of the can, but I always prefer to toast them for a couple minutes first. That way, they become creamy and velvety and smooth. It’s not much more work, and it’s texturally more satisfying, too. Either way, remember to thoroughly rinse the chickpeas once out of the can to remove any of that tin-like canned flavor.
Make Ahead of Time
Overall, this recipe has everything you want in a salad: fresh, healthy, and quick to make, as well as tasty, of course. It’s a wonderful meal for meal preppers, too. Make this chickpea salad ahead of time and then store in the fridge for later in the week. It’s a salubrious salad for that mid-day bite. Additionally, as it sits and the flavors marinate further, the salad will become even more flavorful and gloriously tasty.
Now, if you’re a garbanzo bean lover, then wield your can opener and crack open a can of ’em – you’re going to want to give this chickpea salad a try! It’s super easy-to-make, a great choice for those looking for healthier options, or just an excellent side dish for BBQs, gatherings or family dinners.
If you loved this salad, check out this Broccoli Salad with Crispy Tempeh Bacon Bits, too!
Turkish Chickpea Salad
Ingredients
- 1 (15-ounce) can of chickpeas, rinsed and dried
- ¼ teaspoon dried thyme
- 1 teaspoon olive oil
- ½ cup roughly chopped fresh parsley, rinsed and dried
- ½ cup roughly chopped dried apricots
- ¼ cup Kalamata olives, roughly chopped
- ½ red onion, finely diced
- 2 tablespoons red wine vinegar
- ½ tablespoon olive oil
- ½ to ¾ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon marjoram
- ¼ teaspoon red pepper flakes, optional
- ¼ teaspoon salt, or to taste
Instructions
- After you have drained, rinsed, and dried your chickpeas, in a skillet over medium heat, toast them with the dried thyme and 1 teaspoon of olive oil for about 3 minutes – not too much or they'll become mushy. Transfer the chickpeas into a medium bowl, and add the other ingredients. Mix well so that all the ingredients are coated in the spices.Store the chickpea salad in the fridge to allow the flavors to marry, or serve immediately!
Nutrition
May you have good food in good company,
That Vegan Nephew
This salad good added to a bed of lettuce. It made a quick, delicious, nutritious meal.