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Forum
-> Recipe Collection
-> Salads & Dips
californiafish
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 Thu, Jan 08 2009, 6:32 pm
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Anyone have a good chickpea salad recipe? Thanks!
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chaylizi
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Thu, Jan 08 2009, 6:33 pm
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theres a good one in kbd short on time, but it has other veggies. zucchini & pepper & portabello mushrooms & stuff.
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ozfest
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Thu, Jan 08 2009, 8:24 pm
I just made chickpea salad for dinner. I used the recipe on the back of the can - you can substitute the balsamic vinegar with regular if you or your guests don't like the taste...
Chickpeas, red pepper, red onion, cucumber, olive oil, balsamic vinegar, oregano, garlic powder, s&p.
I posted in another thread earlier - there's a really good one in the cookbook Gatherings..I don't have it here but if you have the book it's worth trying.
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NativeMom
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Thu, Jan 08 2009, 10:04 pm
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I make it with colored peppers, red onion or scallions, crushed garlic or just garlic powder, vinegar, oil, salt and pepper. Sometimes instead of vinegar I use lemon juice.
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shopaholic
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Fri, Jan 09 2009, 10:32 am
1 can chickpeas
1 can baby corn, cut in small pieces
tomatoes diced
onion diced
pickles diced
oil
salt & pepper
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Mimisinger
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Fri, Jan 09 2009, 10:45 am
| kikavu wrote: | | theres a good one in kbd short on time, but it has other veggies. zucchini & pepper & portabello mushrooms & stuff. |
It's funny, if this is the one with the lentils, I really did NOT like it.
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chocolate moose
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Fri, Jan 09 2009, 12:03 pm
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I'm not a lentil fan. shopaholic, thanks. I'm gonna have some leftover chickpeas and I appreciate such a recipe to use them up !
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ruth
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Fri, Mar 20 2009, 3:53 am
I have a couple, one like Ozfest's, here's another:
warm olive oile in skillet, add the cooked chickpeas and slightly fry them; then add minced garlic. Turn off the heat to avoid browning the garlic
add the chickpeas, sprinkle cumin, black pepper, salt. Sometimes I add lemon or lime depending on the rest of the menu or mood. Red hot pepper/ hot paprika is good too.
another:
add a can of sliced green olives (with a little of the brine) sprinkle a dash of citric acid, add a very small amount of olive oil and chopped fresh parsley, basil and oregano
last, but no least: just add some harisa or zhug to the chickpeas.
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