Chickpea Salad

Cold-mixed Mediterranean-style dish with chickpeas, herbs, and lemon.

Prep Time15

Total Time11

Course: Appetizer, Salad

Cuisine: American

Keyword: salad recipe

Servings: people

Calories: 442kcal

Author: Daisy Merano

Wash the chickpeas with running water. Let the water drip and then place in a mixing bowl.
15 ounces chickpeas
Add the onion, scallions, garlic, sun dried tomato, olive, and parsley. Fold to mix all the ingredients.
1 red onion, 2 cloves garlic, 4 stalks scallions, 1/4 cup parsley, 1/4 cup sun dried tomato, 1/2 cup black olives
Add the lemon, olive oil, salt, and pepper. Continue to mix until all the ingredients are well blended.
1/2 lemon, 3 tablespoons olive oil, salt and ground black pepper to taste
Place inside the fridge. Chill for at least 1 hour.
Serve cold. enjoy!

Use fully drained chickpeas. If the chickpeas retain too much water, the dressing will slide off and pool at the bottom. I usually let them sit in a colander for at least 10 minutes after rinsing. This step makes a clear difference in how well the salad holds flavor.
Adjust salt after chilling. Salt intensity changes once the salad rests. I always taste again after chilling and add another pinch if needed. The olives and sun-dried tomatoes may also release salt as they sit.
Choose the right sun-dried tomatoes. Some are packed in oil, others come dry. I use oil-packed versions and slice them thin. If you're using dry ones, soak them in warm water for about 10 minutes to soften.
Don’t overmix the chickpeas. Stirring too hard can mash them. Fold gently with a wide spoon to keep their shape intact. This keeps the salad looking clean and pleasant on the plate.