February 3, 2022 25 Comments
This chickpea salad recipe is for winter when it's exhausting to search out recent greens.
In my spot on this planet, the Farmer’s market is missing in inexperienced. You can get turnips, potatoes, and rutabagas – however who can eat THAT all winter (or all summer time for that matter).
This chickpea salad easy to make and retains for at the least every week within the fridge. Try that with lettuce and you should have salad soup.
Cans of beans are cheap and can hold for a really very long time in your pantry so fill up. If you haven’t made my copycat Chipotle black beans, I feel now's the time.
The one massive step on this recipe (apart from opening cans) is to saute onions and garlic to mellow out their taste. Raw onions are a bit spicy when you ask me.
You can eat this salad heat like my bacon lentil salad which is becoming since it's so chilly exterior. If you eat it proper after you make it, it should nonetheless be heat from the range.
I like all the colours which are represented on this salad, inexperienced, pink, tan, and a few white. I do get sick of the identical boring lettuce salad so it's good to combine it up a bit.
My daughter loves this chickpea salad and even took it to highschool together with her (hurray). My son turned up his nostril at it as he declared that he hated chickpeas. I don’t know that he has ever tried a chickpea so I'm not positive the place that's coming from.
He likes hummus so what's the massive deal? It is unimaginable to get all 4 members of my household to agree on something that I prepare dinner.
This is quick, scrumptious and filling. I'll eat this for lunch with a chunk of fruit. Stuff this in a pita for a sandwich or add some canned tuna to combine it up a bit.
This salad additionally is good on a mattress of recent lettuce (ha!).
Chickpea Salad Recipe
Makes 6 cups
1 small purple onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
pinch of purple pepper flakes
2-15.5 ounce cans cooked chickpeas or garbanzo beans, rinsed
1 cup parsley, chopped
½ cup crumbled feta cheese
1 lemon, juiced
Heat 2 teaspoons olive oil in a sauté pan and prepare dinner onion till translucent. Add garlic and stir for 30 seconds. Remove from warmth. Add chickpeas, parsley, feta, and lemon juice and 1 teaspoon olive oil to a big bowl. Mix in onions and regulate seasonings. Serve instantly or retailer for later. This does effectively within the fridge for a couple of days because it marinates.
One cup is 150 energy, 4.9 g fats, 1.2 g saturated fats, 17.6 g carbohydrates, 2.3 g sugar, 9.8 g protein, 3.7 g fiber, 363 mg sodium, 2 Freestyle SmartPts
Points values are calculated by Snack Girl and are offered for data solely. See all Snack Girl Recipes