Name: Simple Chickpea Salad with Vegetables
Prep time: 10 min
Total time: 12 min
Ingredients: 2 cups Chickpeas ((boiled) (heaped cups)); ¼ teaspoon Turmeric Powder; 12 count Cherry Tomatoes; 2 count Red Onions ((medium size)); 1 count Cucumber ((palm length size)); 8 count Strawberries ((medium size)); a handful Coriander / Cilantro Leaves; ¼ cup Olive Oil; 1 tablespoon White Wine Vinegar; 3 tablespoons Fresh Lemon / Lime Juice; as per taste Black Salt; 1 tablespoon Ground Black Pepper; 1½ tablespoon Sugar; 1 tablespoon Dried Oregano (herb)

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins MakeTime:2 mins Cuisine: English

Recipe Card ⇓ Shop ⇓

‘Simple Chickpea Salad with Vegetables’, as the name itself mentions, this is just a ‘mix and make’, ‘quick and easy’ to make salad with basic homemade dressing.

Only time consuming part for this recipe is to soak & boil the chickpeas. But if you have pre-boiled chickpeas / canned chickpeas, then this salad is ready within 10 mins. Now, let’s see how I made it then. 🙂

Possible Alterations for the recipe, ‘Chickpeas and Vegetables Plant Based Salad’:

Other vegetables to add: Any vegetable that can be eaten raw, like sweet corn, green peas, carrots, cabbage, can be happily added to this salad. And, boiled potato, boiled sweet potato, are great additions too.

Tomato Variety: I have used cherry tomatoes. Plum tomatoes, Vine tomatoes can also be used. If you are using regular cooking tomatoes, then de-seed them to add in the salad.

Replacement for Chickpeas: These Garbanzo beans can be replaced with any of these>> Black eyed peas, Butter Beans, Black Chickpeas, Green Peas, Sweet Corn.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Main Course recipes collection⇒ Main Course

Salad recipes collection⇒ Salads & Soups

Appetiser recipes collection⇒ Starters / Snacks

Instant Pot recipes collection⇒ Electric Pressure Cooker / Instant Pot Recipes

Ingredients:

Chickpeas – 2 cups (boiled)
Cherry Tomatoes – 12
Red Onions – 2 ( medium size)
Salad Cucumber – palm length size
Strawberries – 8 (medium size)
Coriander / Cilantro Leaves – a handful
Turmeric Powder – ¼ teaspoon

For Dressing:

Olive Oil – ¼ cup
Fresh Lemon / Lime Juice – 3 tablespoons
Black Salt – as per taste
Ground Black Pepper – 1 tablespoon
Sugar – 1½ tablespoon
Dried Oregano (herb) – 1 tablespoon
White Wine Vinegar – 1 tablespoon (optional)

Special Ingredients:

Dried Oregano
White Wine Vinegar

Step wise pics Procedure for ‘Simple Chickpea Salad with Vegetables’:

Prep Work:

To ‘SOAK’ the Dry Chana / Chickpeas:

Take 1 cup of dry chickpeas into a wide vessel, wash them thoroughly. Add water, 4 times the quantity of beans.
Leave the vessel on kitchen platform, let the chickpeas soak for 8 hrs/overnight.
Strain the soaked water before cooking.

Stove Top Method to Boil Chickpeas:

on STOVE TOP vessel: Take the soaked chickpeas into a sauce pan, add double quantity of water. Close with lid. Let them cook on stove-top medium flame until they soften (might take 30 to 40 mins).
on STOVE TOP PRESSURE COOKER: Take them into the cooker. Add 3 cups of water.
Close the lid, put the whistle ON, let it cook for 5 whistles. Open only when the pressure is released.

Instant Pot Method to Boil Chickpeas:

Take the soaked chickpeas into the Instant Pot. Add 3 cups of water.
Close the lid, turn the valve to SEALING, and set the mode to PRESSURE COOK under HIGH PRESSURE for 4 mins (or) else BEAN / CHILI mode. Release the pressure naturally (NPR).
Transfer all the boiled chickpeas into a separate bowl.

Using Canned / Tinned Chickpeas:

If you are using canned (or) already cooked chickpeas, ignore all the above ‘PREP WORK’ steps, and proceed with the recipe from here.

***Gather all the ingredients at one place, including boiled chickpeas.*** ***Dice the cucumber, tomatoes, onions, strawberries. Finely chop the coriander leaves. Roughly grind the black pepper.***

Prepare the Salad Dressing:

***In a small bowl, add all these>> olive oil, white wine vinegar, sugar, salt, ground black pepper, fresh lemon juice, dried oregano.*** ***Whisk everything thoroughly until the sugar melts well.***

Making the Salad:

***In a wide mixing bowl, add all these>> diced onions, cucumber, cherry tomatoes, strawberries, chopped coriander leaves. Pour the dressing on top.***

***Take a ladle on each hand, gently mix up everything such that the dressing is well coated throughout.***

***Transfer the salad into a serving dish. Done!***

Tips:

Adjust the salt & spice as per your taste.
Storage: I prefer to make the salad fresh for best taste.
But, if you wish to store. Put the chickpeas, veggies in an air tight container and the dressing in a separate container. Store them in fridge.
Pour the dressing and toss, just before serving.
This way, the salad, dressing stays good for 4-5 days.

Result:

This ‘Simple Chickpea Salad with Vegetables’, has very simple flavours and is light on the tummy too.
All the veggies and chickpeas are rightly coated with lemon olive oil dressing.
The ground black pepper gave the right spice needed.

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Recipe Card & Print: