Chickpea Salad

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Servings: 6
  • About This Recipe

    “My sister’s recipe. I can literally eat the whole lot before it gets to the table!”

    Ingredients

  • 1 (14ounce) cans chickpeas, drained and rinsed
  • 2mediumtomatoes, peeled and diced
  • 2smalllebanese cucumbers, peeled and diced
  • 1red onion, chopped finely
  • 1tablespoonfresh coriander, chopped
  • 2tablespoonsfresh mint, chopped
  • 1tablespoonfinely chopped lemongrass
  • DRESSING

  • 1/4 cup lime juice or 1/4 cuplemon juice
  • 2teaspoonsoil
  • 1garlic clove, crushed
  • 2teaspoonsgrated fresh ginger
  • 1smallred chile, sliced finely
  • 1teaspoonsugar
  • Directions

  • Combine salad ingredients in a bowl.
  • Mix dressing ingredients together and pour over the salad.
  • Chill for at least an hour to allow flavours to develop.
  • Reviews

  • “This was quite tasty.The dressing is tangy and spicy, but it’s tempered by the coolness of the cucumber and the mild chickpeas.Modifications:I used half of an onion, which seemed to be a perfect amount.I also used bulk chickpeas – I 14 oz. can is equal to abotu 1.5 cups of prepared chickpeas (slightly more then 3/4 cups dry).If you’re going to use dry chick peas, soak them overnight, boil them for about an hour, drain and let cool before using.Other than that, I made the recipe exactly as listed.Tangy, spicy, delicious!”

  • “What a great salad! The lemongrass, ginger and chili really make this pop with flavor. I only left the sugar out (personal preference).”

  • “This is a fab recipe! I love the dressing beautiful flavours. You are right, I almost finished the whole lot by myself! I couldn’t get hold of lemongrass so had to leave it out, used lemon instead of lime and used half an onion instead of the whole. Absolutely delicious! Thanks, JustJanS, for sharing this fab recipe, definitely will be making it over and over again!”

  • “Thanks for a great recipe! Simple and delicious! I will definitely be making it again with maybe just a quick squeeze of lime this time. :D”

  • “Fabulous recipe…great mix of flavours with the lemon grass and mint. Definatly will be making it over and over.I added in some grated carrots and a diced sweet yellow pepper.”

  • “Very fresh and tasty – I loved the combination of flavours! Made a double batch but only used 1 red onion as per other reviewers’ suggestion. The only modification I’ll probably make the next time is to reduce the amount of lime juice in the dressing – don’t know if we had a particularly tart and potent lime but it was a bit dominating. A lovely recipe, thanks for sharing!”

  • “I agree, very light and very Asian tasting. Skipped the mint but otherwise made as written and marinated several hours.I probably used a bit too much onion.It seemed to overpower everything but the chickpeas.Probably 1/2 cup chopped would be plenty.”

  • “Delicious!I couldn’t even wait to chill it for an hour to eat it.I didn’t have mint or lemongrass, but this salad is still great without them.It has a nice Asian flavor to it, and it’s so refreshing and light.I had to force myself to put a cupful aside for the next day, and ate the rest of it (yes, ALL of it) all by myself!”

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