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chickpea salad recipe
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5 from 4 votes

Chickpea salad recipe

This chickpea salad is packed with flavors and high nutrients for an irresistible quick meal with many health benefits. Make sure to read the post and learn how eating chickpeas regularly can affect your health!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: dinner, lunch, meal, Salad
Cuisine: anti-inflammatory, French, Mediterranean, plant-based, Vegan
Diet: Diabetic, Gluten Free, Low Calorie, Vegan, Vegetarian
Keyword: anti-inflammatory diet, anti-inflammatory recipe, chickpea health benefits, chickpea recipe, chickpea salad, chickpea salad recipe, garbanzo beans salad, Mediterranean salad, pomegranate recipe, turmeric recipes, vegan chickpea salad
Servings: 3 people
Calories:
Author: Githu
Cost: 8$

Equipment

Ingredients

  • 2-3 medium shallots
  • 3 tablespoons cold-pressed olive oil
  • a small piece of ginger
  • 2-3 cloves of garlic
  • a root of fresh turmeric
  • 2 cups cooked & drained chickpeas (canned can do)
  • 1 pomegranate's seeds(arils)
  • a mix of colored bell peppers (get small-sized ones or use big bell peppers and cut parts of each saving the rest for future use)
  • a handful of different fresh herbs. This recipe has dill, cilantro, and parsley
  • some salt
  • some cayenne powder/chili (optional
  • 1 tablespoon balsamic vinegar

Instructions

Start by pan-frying the chickpeas

  • Place a saucepan on a source of heat and add diced shallots and 1 tablespoon of oil, stir and cover to cook for 3mins on medium-high heat
  • Add grated garlic, ginger & turmeric. (use a vegetable grater) Stir well, cover to cook for a minute
  • Bring in drained cooked chickpeas and salt, stir well then cover and cook for about 5mins.
  • Give a final stir, and remove from heat. Keep aside to cool
  • During this time prepare by dicing and chopping the bell peppers and the herbs
  • Get the arils from the pomegranate. See how in this post

Balsamic vinaigrette

  • In a small jar pour the 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar
  • Close the jar and shake vigorously. Set aside.

Assembling the salad

  • In a large salad bowl, bring in the chickpeas, arils, bell peppers, and herbs (you can also make this salad directly in the pan/skillet/ saucepan with chickpeas
  • Pour the balsamic vinaigrette all over the ingredients, add some cayenne (optional)
  • Using salad spoons, delicately mix together everything to come up with a beautiful chickpea salad
  • Taste and correct the seasoning. Serve and enjoy your salad.

Notes

  • The cooling time is not included in the recipe as this can really depend on different factors like weather, cooking material, the amount & size of chickpeas, etc...
  • Ideally, prepare the chickpeas in advance to shorten the time of making this salad.
  • You can also omit the cooking, but the flavors will not be the same.