V for Veggy

Chickpea Salad + Lemon Dressing

This chickpea salad + lemon dressing pairs pan roasted spiced chickpeas with cucumbers, red onions, tomatoes, cilantro, and doused in easy lemon olive oil dressing. Perfect for the warm weather! Serve as sides, salad, or stuffed in your favorite flatbread to make delicious sandwiches.

Chickpea Salad + Lemon Dressing

Easy lemon olive oil dressing

First order of business if to prepare the dressing. I use zest and juice of 1 lemon, bruised 1 clove of garlic, combined with 14 cup extra-virgin olive oil, 14 teaspoon salt, 14 teaspoon pepper, and 1 teaspoon sugar. Just whisk together and set aside for the flavor to develop. The better way is to simply put everything in a glass jar and shake!

Chickpea Salad + Lemon Dressing

Pan roasted spiced chickepea

The second order of business if to prepare the chickpea. Grab a 14 oz. can of chickpea, drained, and place in a mixing bowl. Add cumin, cardamom, cinnamon, cloves, nutmeg, and salt, then mix well. Heat 2 tablespoon of olive oil in a frying pan over high heat. Toast the spiced chickpeas for 2-3 minutes, gently roll/toss so they cook evenly. Set aside to cool.

Chickpea Salad + Lemon Dressing

Chop some vegetables

The last thing to do is to dice cucumbers (2 small or 1 large), 1 red onion, 2-3 tomatoes (seeded), and chop a handful of fresh cilantro (~ 12 cup). If you happen to be one of the unlucky souls that equate cilantro to soap, feel free to use fresh parsley leaves instead. Now simply arrange your salad and serve with the lemon dressing :D

Chickpea Salad + Lemon Dressing

The recipe: chickpea salad + lemon dressing

Chickpea Salad + Lemon Dressing


5.0 from 6 reviews

Author: Anita Jacobson

Courses:

Ingredients:

Diets:

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Serves: 4-8

Ingredients

  • Lemon olive oil dressing
  • 1 lemon, zest, and juice
  • 1 clove garlic, bruised
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pan toasted spiced chickpeas
  • 1 can (14 oz. / 400 gram) chickpeas, drained
  • 1 teaspoon each: cumin, cardamom
  • 1/2 teaspoon each: cinnamon, cloves, nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoon olive oil
  • Salad vegetables
  • 1-2 cucumber, seeded and diced
  • 1 red onion, diced
  • 2-3 tomatoes, seeded and diced
  • a handful (~1/2 cup) fresh cilantro leaves (or parsley), chopped

Instructions

  • Lemon olive oil dressing
    1. Place all dressing ingredients in a glass jar. Close, and shake really well. Set aside for at least 20 minutes for the flavor to develop.
  • Pan toasted spiced chickpeas
    1. Mix together chickpeas with cumin, cardamom, cinnamon, cloves, nutmeg, and salt.
    2. Heat olive oil in a frying pan over high heat. Toast/fry chickpeas for 2-3 minutes, gently shake the pan to cook the chickpeas evenly.
    3. Transfer to a bowl and set aside to cool.
  • Serving the salad
    1. Arrange cucumber, onion, tomatoes, cilantro/parsley, and toasted spiced chickpeas in a large salad bowl.
    2. Add the dressing right before serving time. Gently toss to coat.

Comments

  • Jessica says:

    Hey Anita! It looks so healthy and Yummy! thanks for great recipes!

    • Anita says:

      You are welcome Jessica. Sigh, just looking at the photos help me forget that it's 20 Fahrenheit (-7 Celsius) outside. :)

  • Lisa Bryan says:

    This looks so fresh and light - perfect for summer! Yum!

  • Tristin Rieken says:

    Love the quick skillet roasting method on the chickpeas and the lemon dressing is over the top delicious! Great recipe, thank you!!

  • Traci says:

    I absolutely love this chickpea salad! It has everything going for it...and so easy to make. Thank goodness for chickpeas...they win every time!

    • Anita says:

      I always have cans of chickpea stocked in my pantry so I can whip up delicious food like this salad in a jiffy. They totally rock!

  • Tilly says:

    The crispiness and flavour on those chickpeas is what makes this salad so amazing!

  • Jen says:

    We loved this salad so much! Even my pickiest of eaters ate it up. Thank you so much!

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