Simple Chickpea Salad with Vegetables
Veggie Garbanzo Beans Salad, an Easy and Quick to make, plant based Salad with basic ingredients. Recipe below has step wise pics, tips and even shows how to cook Chickpeas in an Instant Pot.
Equipment
- Sauce Pan / Vessel (for stove-top method) (to boil chickpeas)
- Instant Pot or Electric Pressure Cooker (for IP method) (to boil chickpeas)
- Small mixing bowl (to prepare dressing)
- Wide Mixing Bowl (for salad)
Ingredients
1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml
- 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
Ingredients for Dressing:
- 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)
Instructions
Prep Work:
- To Soak the Dry 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 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 to BEAN / CHILI mode. Release the pressure naturally (NPR).Transfer all the boiled chickpeas into a mixing bowl.
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 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!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!