Cold Chickpea Salad
We whipped up this recipe to use for our Easter picnic feast, but soon realized it was the perfect quick salad for lunch anytime. Even those of us that LOVE to cook need simple recipes from time to time.
All you need are a few pantry staples plus a few items usually in the fridge at any given time. The main ingredient is canned chickpeas so it literally comes together in minutes.
This is the perfect healthy lunch or brunch salad that will come together in a pinch. Voila!
Takes: 5-8 minutes
Serves 2
1 15.5 oz can chickpeas, drained
½ cup chopped white onion (about half medium sized onion)
¼ cup chopped parsley
2 tbsp olive oil
2 tsp red wine vinegar
1/2 tbsp lemon juice (squeeze of ¼ lemon)
1 tsp Desert Provisions Sonoran Sea Salt or Meyer Lemon Sea Salt
Freshly cracked black pepper
1 tbsp dukkah spice/nut blend (we love Agave Pantry’s blend)
Combine first three ingredients in a bowl. In a separate bowl, combine olive oil, vinegar, lemon juice, salt, and pepper. Whisk to combine. Drizzle olive oil mixture over chickpeas, onions and parsley. Gently mix to combine and fully coat all chickpeas. Chill until cold. Before serving, toss with dukkah spice blend. Taste and adjust salt/pepper to taste. Serve immediately.
Cook's notes: Feel free to improvise with this recipe by adding other veggies or spices. We even like to add a bit of Desert Provisions Hatch Red Chile Powder for a hint of color and spice. You can use dried chickpeas if you prefer (soak and hydrate in your instapot or on the stove).
