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Home » Salad and Appetizers

Chickpea Salad

Modified: Aug 21, 2024 · Published: Apr 6, 2015 by Anna · This post may contain affiliate links · 1 Comment

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I posted this Chickpea Salad years ago, and it's become a family favorite. The parsley, mint and cucumber make it so refreshing, and since there's so little oil it's very light. I admit, I also like making this because it means I get to drain a can of chickpeas and use the aquafaba for baking.

Chickpea Salad
Chickpea Salad

Tomato Puree in Chickpea Salad Dressing

This salad is very easy so I don't have a ton of notes. One thing the dressing calls for is 2 tablespoons of tomato puree. If you have a bottle of tomato puree that is already opened, great! If not, you can make a quick substitute by mashing some fresh tomato the best you can and stirring in a dab of tomato paste from a tube. That means you have to have a tube of tomato paste in the refrigerator. If you have neither, just use mashed tomato.

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Recipe

Chickpea Salad

Chickpea Salad

Cookie Madness
An easy, refreshing salad made with canned chickpeas.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 minute min
Total Time 11 minutes mins
Course Side Dish
Cuisine American
Servings 4

Ingredients
 

Salad

  • 15 oz can chickpeas
  • 3 tablespoons chopped fresh mint
  • ¼ cup chopped fresh flat leaf parsley
  • 1 cup cherry tomatoes sliced
  • ¼ cup sliced Kalamata olives
  • 2 tablespoons chopped green onion
  • ½ cup peeled and chopped cucumber

Dressing

  • 2 tablespoon tomato puree (or you can use very finely chopped and mashed fresh tomato)
  • 1 tablespoon lemon juice
  • ½ tablespoon extra-virgin olive oil
  • ¼ teaspoon honey
  • ⅛ teaspoon cumin
  • ⅛ teaspoon red pepper flakes
  • Pinch of kosher salt or to taste

Instructions
 

  • Salad: Drain the chickpeas and put them in a large mixing bowl with the parsley, mint, tomatoes, olives, onions and cucumbers.
  • Dressing: In a small bowl, mix together the crushed tomatoes, lemon juice, oil, honey, cumin, red pepper flakes and a pinch of salt if desired. Pour the dressing mixture over the salad inc

Notes

This was adapted from a recipe from Whole Foods. I changed the proportions slightly, added some cumin and honey and used fresh cherry tomatoes instead of canned. There's not a lot of oil in this salad which makes it light and refreshing.
Keyword Chickpea Salad
Tried this recipe?Let us know how it was!

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Comments

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  1. Sonya says

    April 07, 2015 at 10:50 am

    This looks delicious! And I think it's nice to take a small break (at least, mine always end up being very short) when you're baked out - these get me rejuvenated and ready to bake again! Sometimes I think it's just a sugar overload - lol. However, I never fail to get excited about baking again and usually just 3-5 days later!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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