Best 4 Fancy Chickpea Salad Recipes

CHICKPEA SALAD RECIPE

Steps:

• Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
• Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.

MEDITERRANEAN CHICKPEA SALAD

Steps:

• Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
• Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
• In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.

FANCY CHICKPEA SALAD

Steps:

• Put the chickpeas/garbanzo beans into a medium mixing bowl and mash them up using a potato masher. They should have some texture. (I used 2 cups of homecooked garbanzos, and found that a sturdy fork worked better).
• Add the celery, parsley, sea salt and cayenne and continue mashing to combine.
• Stir in the capers and walnuts. (I did not use walnuts, but used scallions and radishes, just to add more crunch).
• Stir in the vegan mayonnaise 1 tablespoon at a time until desired consistency is reached.
• Chill for 2 to 6 hours. Serve as a sandwich spread or serve on a bed of greens, as a main dish luncheon salad.

CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS

Steps:

• In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
• Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
• Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)