Main Dish RecipesDessert RecipesBreakfast RecipesAppetizer RecipesBread RecipesSoup RecipesSalad RecipesDrink RecipesHealthy RecipesThanksgiving RecipesChristmas Recipes
- Easy Sourdough Bread
- Sourdough Starter from Scratch
- Easy Blueberry Muffins
- Easy Homemade Bread - 4 Ingredient Bread
- Irish Shepherd’s Pie
- Tortilla de Patatas - Spanish Omelette - Tortilla Española
- Oatmeal Lace Cookie Cups with Whipped Chocolate Ganache and Strawberry Jam
- Vegetable Egg Rolls - Fried or Baked
Posted on May 30, 2013
Watch the video for this recipe:
This is a great and easy vegetarian salad recipe that I discovered recently and since then I keep doing it. It is delicious, somehow similar to the tuna salad but a healthier version. You can definitely make variations to this chickpea salad recipe, adjust it according to your tastes, add any other seeds or add some lemon juice, use yogurt instead of mayo, in any case it is delicious, flavorful, healthy and nutritious.
This chickpea salad makes a perfect lunch during the summer days as you don't need to cook anything just serve it as it is on crackers, pita bread chips, toast bread, wraps and the list can continue according to your preference.
I prefer to buy dry chickpeas instead of buying cans, I boil them a day before, refrigerate and have them ready for the next day. If I have leftover chickpeas I freeze them and have them boiled for whenever I need to use them again.
- Makes about 4 servings
- 2 cups chickpeas, rinsed and drained
- 2 green onions,chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, chopped
- 1/4 cup raw sunflower seeds (no shell)
- 1 tbsp sesame seeds
- 1 tbsp flax seeds
- 1/2 tsp salt, or more if needed
- Freshly ground black pepper
- Homemade mayonnaise
- 1 organic egg yolk
- 1/2 tsp mustard
- 1/4 cup cold pressed sunflower oil
- Place the rinsed chickpeas into the bowl of a food processor and mix just a few to achieve a chunky consistency. No need for full mash. In case you don't have a food processor you can use a potato masher or even a fork.
- In a medium bowl combine chickpeas with onions, garlic, red pepper, seeds, salt and pepper.
- Make the homemade mayonnaise. Put the egg yolk and the mustard in a small bowl. Mix and gradually add oil while mixing until all oil is well incorporated.
- Add mayonnaise over the chickpea salad and stir to combine.
- Serve with pita chips, crackers,toast bread, wraps or whatever else you prefer. I've made Pita Bread Chips, recipe here, but this time I've made them with no oil, just sprinkled some paprika on top of chips.
Nutrition facts 1 Serving - Calories:435, Fat:18.4g, Saturated Fat:2.3 g, Carbohydrates:52.0g, Sugar:9.3g, Fiber:15.4g, Protein:17.7g, Cholesterol:42mg, Calories from Fat 165, Sodium 256 mg,Vitamin A 11%, Vitamin C 34%, Calcium 12%, Iron 32%, Nutrition Grade A, Daily Percent Values are based on a 2000 calorie diet.