Chickpeas are versatile, inexpensive, and an excellent source of protein and fibre. We should all be eating more of them, and here’s one way to add them to your rotation when you can’t think beyond hummus.
I love a salad that can be bulked up with a bean or lentil, to the point where it no longer has to be a salad. I give most salads this treatment, but it helps to consider a few things beforehand: adding beans and legumes can dilute flavours quite a bit. Beans, although healthy, are usually pretty bland on their own.
Pair them deliberately with hard-hitters: you want sourness, but a squeeze of lime or a splash of vinegar won’t cut it. I used pickled jalapeños and gherkins—lots of them—for extra punch, along with olives and feta for saltiness. The dressing has Dijon and red wine vinegar to zhuzh it up even more. I also throw in a good heap of sultanas for that pop of sweetness in every bite. Make the dressing while you toss the rest of the salad so the sultanas sit and soak it all up.
If you live in a country where canned beans aren’t easily available (I don’t), cook your chickpeas in bulk. Soak more than you need, then cook, cool, and freeze in individual portions. This trick saves time, and I’m a firm believer in having things on hand to make better food decisions.
We usually eat this as a side with grilled chicken or fish, or just eggs and toast for a quick, nutritious meal. Nothing fancy, just chickpeas pulling their weight.
PUNCHY CHICKPEA SALAD WITH PICKLES & FETA
Ingredients
- 2 cups cooked chickpeas
- 2 large tomatoes, chopped
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 1 onion, finely chopped
- 3 tablespoons gherkins, finely chopped
- 3 tablespoons olives, finely chopped (green or black)
- 3 tablespoons pickled jalapeños, finely chopped
- 100 grams feta cheese
- A handful of arugula (or lettuce)
Dressing:
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 2 tablespoons raisins or sultanas
- 3/4 teaspoon black pepper
- Salt, to taste
Instructions
- First make the dressing: stir all the ingredients together in a bowl. Taste and adjust seasoning.
- Set aside half the feta. Assemble the salad: add all the salad ingredients listed above to a large bowl. Pour over the dressing.
- Toss with your fingers until everything is well coated. Crumble over the rest of the feta and serve. Toss with the dressing just before serving.
Notes
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