CHICKPEA SALAD Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes

Chickpea Salad Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes. This easy chickpea salad recipe is perfect for vegan and vegetarian meals. A healthy chickpea recipe made with an easy salad dressing. This high protein salad recipe is not only easy to make but also a great way to add garbanzo beans / chickpeas to your diet. A high protein and healthy salad recipe with chickpeas makes for a healthy vegetarian meal. This delicious high protein chickpea recipe / chickpea salad recipe is a great way to add protein to your plant based diet. Healthy chickpea recipes / salad recipes for your vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!

💬 Let me know if you enjoyed my healthy vegan chickpea salad recipe.

▶️ CHICKPEA SALAD RECIPE INGREDIENTS: (2 to 3 servings approx.)

INGREDIENTS:
2 cups / 1 can cooked chickpeas (strained)
135g / 1 cup approx. celery – chopped
45g / 1/3 cup approx. / red onion – chopped

Salad dressing:
3 tablespoon olive oil
2 tablespoon white wine vinegar or white vinegar OR lemon juice to taste
1 teaspoon maple syrup or to taste (you can use sweetener of your choice but just adjust the quantity to your liking)
2 garlic cloves (6g) OR TO TASTE – roughly chopped
1 teaspoon dried oregano
Salt to taste (I have added ½ teaspoon salt)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper OR 1/4 teaspoon chili flakes
45g / 1 cup parsley – roughly chopped

Additional / Optional Garnish:
3g / 1 Tbsp Cilantro – finely chopped
3g / 1 Tbsp Mint – finely chopped

METHOD:

Drain 1 can or 2 cups of cooked chickpeas. Then add it to boiling water for 1 minute and drain the water. Allow the chickpeas to sit in the strainer to slightly cool down and also get rid of any excess water. This process will freshen up the cooked chickpeas. Make sure to drain all the excess water, this will prevent the salad from getting soggy. Another option will be to rinse the chickpeas with boiling water and allow it to sit in the strainer to drain excess water.

To make the salad dressing, add the parsley, roughly chopped garlic cloves, dried oregano, white vinegar, maple syrup, olive oil, salt, black pepper, and cayenne pepper to a processor. Grind until the mixture is well blended but still has some texture to it (about the same consistency as pesto). Set aside. Now to a bowl, add the cooked chickpeas, chopped celery and red onion. Add the salad dressing and mix well. Then only if you prefer, add the finely chopped cilantro and/or mint to your taste. Mix well and serve.

You can eat it as a salad just by itself. Serve it as a side dish or in a pita with salad greens like arugula or lettuce.

▶️ IMPORTANT TIPS:

👉 Allow the blanched (cooked) chickpeas to sit in the strainer until all the excess water is drained. This will prevent the salad from getting soggy

👉 Add the salad dressing little at a time and not all at once and taste as you go, until it reaches the desired taste

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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes! Hit the bell to never miss a video! 🔔

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