I Finally Nailed A ChickPea Salad

 

When it comes to salads I have so many favorites. Thanks to Joanna Gaines, I’ve learned to be confident in making vinaigrettes and experimenting with what I put in my salads. 

Adding simple things such as fruits like apples and strawberries was scary. But when I ordered them at restaurants or ate them at friend’s houses I ate them up as though they were going out of style. 

But I wanted something amazing, something that I would love as much as “the Jennifer Aniston salad”. 

 

Experimenting with different ingredients

I am so in love with chickpeas. Though we don’t have a nice relationship. They don’t play nice when I try to make hummus.

Or when I try to bake them. But now that is a thing of the past. 

 

The Chickpea Salad Idea

It was a Friday, during Lent-a time when I refrain from eating meat or any animal fat on Fridays- and I was tired of eating fish. I wasn’t feeling very well, the night before I ate something that didn’t agree with me. 

So I thought I would make something a little different, and healthy. 

Or at least something I believed to be healthy. 

Looking in my cupboards I noticed I had small cans of chickpeas, and it was then I was determined to nail a chickpea salad. 

 

 

What I came up with was something that (in my opinion) just shy of perfection. 

The best part is, the ingredients are incredibly versatile. You can add whatever you’re craving and possibly change out the dressing to something more up to your speed.

(Stay tuned for the next part of this perfect chickpea salad cause I’m gonna try it with other vinaigrettes!)

 

I finally nailed the chickpea salad 

That’s what I’m calling it! 

 

• This recipe is for one
• Cook time 25 minutes
• Prep time 5 minutes

 

Ingredients:

• Small can of chickpeas. I used a 4oz can. 
• ½ tsp paprika
• ½ tsp  cumin
• ½ tsp ground or crushed-up coriander

 

Cucumber sauce

• ¼ English Cucumber 
• 2 tbsp mayonnaise or plain Greek yogurt 
• Pinch of sugar
• 1 tsp dried dill (to taste)
• Splash white vinegar or white wine vinegar. 

 

• 4-6 Cherry tomatoes sliced in half
• ¼ Finely chopped onion-sweet white or red. (optional)

 

Added options

• Chopped spinach
• Grilled chicken or fish
• Pita bread or wrap-to create a sandwich or wrap
• The possibilities are limitless

 

The Method

Drain and rinse the chickpeas. Pat them dry and place them in an oven-safe dish. Sprink the seasons: paprika, cumin, and coriander. Depending on your dish you’ll need to add some of the oil of your choice so the chickpeas don’t stick. 

Bake in the oven at 220c for 25 minutes. (400F) or until crunchy and slightly brown. The seasonings will make them look a little darker. 

 

While the chickpeas cook put together the cucumbers and the dressing. 

Mix the mayonnaise, sugar, vinegar, and dill together in a small bowl. 

Using about ¼ of an English cucumber, thinly slice it into discs. If the ¼ amount is too little add as much as you like. If it is too much for you then just cut as much as you would like. 

 

Cut your cherry tomatoes in half. I used 6, but sometimes that is a bit much for me so I cut it down to 4. 

 ¼ of the onion, chop finely. You want to use a mild onion so it doesn’t burn your mouth or overpower the salad. 

 

In a bowl or plate mix all the ingredients. (if you’re making this ahead for work, keep the dressing separate from everything, until you’re ready to eat.)

 

Enjoy! 

 

Try the I nailed the Chickpea Salad and tell me how it changed your life. Cause I am sure you’ll fall in love! 

Au Bentoit