This Chickpea Salad is a delicious and healthy dish inspired by traditional Arab flavors. It’s perfect as a light lunch, side dish, or even as part of a larger mezze spread. The combination of tender chickpeas, fresh vegetables, and a tangy dressing makes this salad both satisfying and refreshing. The use of pomegranate and lemon juice brings a unique zing that perfectly complements the chickpeas and herbs. Let’s dive into this simple yet flavorful recipe!
Why You’ll Love This Chickpea Salad
This salad is packed with nutrients and vibrant flavors. Chickpeas are high in protein, fiber, and essential vitamins, making them a great plant-based protein source. The fresh herbs, vegetables, and zesty dressing add layers of flavor and texture, making every bite a delight. This recipe is easy to prepare, versatile, and perfect for meal prepping, as it tastes even better the next day.
Ingredients (Serves 6-8)
- 1.1 lbs (500 g) chickpeas
- 1 red pepper, chopped
- 1 red onion, finely chopped
- 1 spring onion, chopped
- Coriander, chopped (to taste, about 1/4 cup)
- Dill, chopped (to taste, about 1/4 cup)
- Pomegranate juice, to taste (about 1 tablespoon)
- Lemon juice, to taste (about 1 1/2 tablespoons)
- Vegetable oil, for frying (about 1 tablespoon)
- Salt, to taste (about 1 teaspoon)
Nutritional Information (Per Serving)
- Calories: 210
- Protein: 9 g
- Carbohydrates: 34 g
- Dietary Fiber: 9 g
- Sugars: 4 g
- Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 200 mg
Step-by-Step Preparation
Step 1: Soaking and Cooking the Chickpeas
- Soak the Chickpeas: Place 1.1 lbs (500 g) of chickpeas in a large, high-sided pan. Cover them with hot water, ensuring they are fully submerged. Let them soak for about 6 hours or overnight. Soaking helps soften the chickpeas and significantly reduces cooking time.
- Cook the Chickpeas: After soaking, place the pan on the stove and bring the water to a boil. As the chickpeas cook, foam may form on the surface. Skim off any foam with a spoon to keep the cooking liquid clear. Cook the chickpeas for approximately 3 hours, or until they are tender but not mushy. Drain the cooked chickpeas and set aside.
Step 2: Preparing the Vegetables
- Chop and Fry the Red Pepper: While the chickpeas are cooking, chop the red pepper into small pieces. Heat a pan with 1 tablespoon of vegetable oil over medium heat. Fry the chopped red pepper for about 3 minutes until slightly softened but still retaining some crunch. Transfer the cooked peppers to a plate and set aside.
- Chop the Remaining Vegetables: Finely chop 1 red onion, 1 spring onion, coriander, and dill. The combination of fresh herbs and vegetables adds a burst of flavor and color to the salad, making it both visually appealing and tasty.
Step 3: Assembling the Salad
- Combine Ingredients: Once the chickpeas are cooked and drained, pour them into a large mixing bowl. Add the fried red peppers, chopped red onion, spring onion, coriander, and dill to the bowl.
- Season the Salad: Season with 1 teaspoon of salt, or adjust to taste. In a small bowl, mix 1 tablespoon of pomegranate juice and 1 1/2 tablespoons of lemon juice. Pour this tangy mixture over the salad. Toss everything gently to ensure the chickpeas and vegetables are well coated with the seasoning. The combination of pomegranate and lemon juice adds a refreshing, tangy flavor that elevates the dish.
Step 4: Serve and Enjoy
- Serve the chickpea salad warm or cold, depending on your preference. It can be enjoyed as a standalone dish, a side, or as part of a larger spread.
- Garnish with extra fresh herbs if desired, and enjoy this vibrant, healthy salad that’s full of flavor!
Tips for the Perfect Chickpea Salad
- Adjust the Herbs: Feel free to adjust the amount of coriander and dill based on your preference. You can also add other herbs like mint or parsley for extra freshness.
- Customize the Dressing: If you prefer a different flavor profile, try adding a touch of olive oil or a splash of vinegar to the dressing.
- Meal Prep: This salad is perfect for meal prepping as it keeps well in the refrigerator for up to 3 days. The flavors continue to meld, making it even more delicious the next day.
This Chickpea Salad taught by an Arab grandmother is more than just a dish; it’s a celebration of fresh, bold flavors that will conquer your taste buds. Enjoy it as a healthy, protein-packed option that’s both versatile and easy to make!
