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Mediterranean Chickpea Salad

Prep Time: 10 Minutes

Ingredients

  • 2.5 cups Cooked garbanzo beans, save the brine
  • ½ cup Green onions, thinly sliced, on the bias (angle)
  • ½ cup Celery, small dice
  • ½ cup Red pepper, small dice
  • ½ cup Carrots, small dice
  • 2 tbsp Chopped fresh parsley
  • 2 tbsp Chopped fresh cilantro
  • 1 cup Firm feta cheese, small dice
  • ½ cup Pitted kalamata olives, roughly chopped

Dressing

  • 4 oz Chickpea brine
  • 4 tbsp Red wine vinegar
  • 4 tbsp Fresh lemon juice
  • 1 tbsp Agave nectar
  • 1 tbsp Dijon mustard, extra smooth
  • ½ cup Olive oil
  • 1 tsp Sumac, ground
  • 1 tsp Cumin, ground
  • 2 tbsp Kosher salt
  • ½ tsp Ground black pepper

Directions

  1. If you need to cook dry chickpeas, always soak them the day before. Simmer them in a pot 4x their size with fresh clean water and 1 teaspoon of baking soda per 1 cup of dry beans. The baking soda makes the cooking liquid more alkaline which helps break down the pectin in the beans which in turn softens the outer skins so they can be disposed of.
  2. Make sure to skim the top of the pot while they slowly simmer, removing the “foam” that builds up. The beans will take approximately 20-45 minutes to cook, depending on their origin and how fresh they are.
  3. If you have canned cooked chickpeas, then just drain them and save the brine to make your yummy dressing.
  4. Combine everything in a bowl and then grab another bowl to mix your dressing. If you have a small stick immersion blender, this is the perfect time to use it, otherwise you can just use a whisk. Start with the chickpea brine, agave, vinegar, lemon juice, Dijon & spices in the bowl. Mix together and then slowly incorporate the olive oil into the base mixture until emulsified. Finish with your salt and pepper. Fold in with your vegetables and you have a delicious chickpea salad!
Thu, September 24 2020 6 Tishrei 5781