I hate chickpeas, like really really can’t stand the things. Yet I love this chickpea salad!!
This chickpea salad came about from a need to use up chickpeas I had because I wanted the aquafaba (chickpea water) to make egg-free mayo. Yep, you heard right chickpea water. Aqaufafa is awesome stuff and can replace eggs in so many recipes, you should really check it!! It blew my mind when I first started using the stuff. But sorry I’m getting distracted, back to the salad.
I needed to find a way to use these chickpeas I had as I really hate food waste. So I stumbled across this Summer Chickpea salad recipe by Jamie Oliver and thought it sounded like it might be ok, so I set out to give it a go. But really the whole time I was making it I was thinking, “this is gonna be yuck, no one will like it, and I will end up just composting the lot”. But I was wrong very, very wrong.
The recipe needed some tweaking to work for us, I left out the feta as we are trying to minimise our consumption of animal products, and of course, I left out the chilli, ouch, don’t understand the point in making your food hurt you!! I made a few other adjustments too. This recipe outlined below is an adaption of the original recipe by Jamie Oliver, I can’t take the credit for this one. But I had to share because it is a great way to get more protein without eating meat and taste bloody awesome!
The recipe is great as is as a side dish or for 1 person, however, if you wanted something more substantial or a salad to serve 2 or more people as a stand-alone dish go ahead and add additional salad leaves like spinach and rocket to bulk it out and up the greens.
- 425g can of organic chickpeas (drained)
- 1 small red onion
- 300g ripe cherry tomatoes
- 1/2 lemon
- extra virgin olive oil
- 1 large handful of fresh mint
- 1 large handful of fresh basil
- Salad Leaves (optional)
- Peel and finely slice the onion and place in a medium-sized bowl
- Crush tomatoes into the bowl to release all their juices. Cut tomatoes first if large
- Add drained chickpeas
- Place a good splash of olive oil into the bowl and add squeeze in lemon juice. Toss to combine.
- Once ready to serve throw in the mint & Basil and toss to combine.
- Make sure you keep the chickpea liquid, known as aquafaba. It's great for making egg-free mayo and meringues. Can be frozen if you won't use it within a few days.
- Recipe adapted from Jamie Olivers Summer chickpea salad
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