Chickpea Garden Salad Recipe

This Chickpea Garden Salad Recipe is hearty enough as a lunch all by itself. The chickpeas provide the protein and the other vegetables provide fiber, nutrients and minerals. A great all around simple summer salad recipe.




Chickpea Garden Salad, simple salad recipe


Chickpeas are well known for their slightly nutty flavour and this combines very well with the garden vegetables in this simple summer salad. There are a variety of vegetables, finely cut so as not to overpower the bland chickpea.The slightly sweet and zesty dressing combines very well with the assortment of ingredients.

Chickpea Garden Salad Recipe


Salad Ingredients:

  • 4 cups (1000 ml) of corn kernels (or 4 small cans of kernel corn – drained)
  • 4 cans of chickpeas – drained and rinsed
  • 1 red pepper – seeded & finely chopped
  • 1 small red onion – finely diced
  • 2 cups (480 ml) carrots – shredded
  • 2 stalks of green onions – chopped


Dressing Ingredients:

  • 3 tbsp (45 ml) white vinegar
  • 1/2 tsp (2.5 ml) each – salt & pepper
  • 3 tbsp (45 ml) virgin olive oil
  • 2 tbsp (30 ml) sugar (a sugar substitute can be used)




Method:

  1. Drain and rinse the canned vegetables. Prepare the remaining vegetables as outlined above.
  2. Meanwhile, in a large bowl, combine the white vinegar, with the salt and pepper – then whisk in the olive oil and sugar.
  3. Add the corn kernels, chickpea, onions, & peppers, carrots & green onions - toss gently to coat.
  4. Cover and chill your salad recipe for up to 4 hours to let the flavours meld.
  5. Gently stir this Chickpea Garden Salad before serving.


Yield: Makes 8 (3/4-cup) servings.


Notes:
1. You can substitute other beans for the chickpea, such as: navy beans, black beans, red beans.

2. You can use any colour of sweet pepper. I just used red for a colour balance.

3. You can purchase small bags of pre-shredded carrots to save yourself some time.




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