I love quick salads that come together with a mix of canned and fresh ingredients.
In this recipe, canned and drained chickpeas are rinsed, and then mixed with a
variety of spices, red onions, fresh lime juice, and a medley of fresh herbs.
I love quick salads that come together with a mix of canned and fresh ingredients.In this recipe, canned and drained chickpeas are rinsed, and then mixed with a variety of spices, red onions, fresh lime juice, and a medley of fresh herbs.
Ingredients
- 2 cans (about 4 cups cooked chickpeas, rinsed and drained)
- 1 tsp Kosher salt
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- ¼ tsp freshly-ground black pepper
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- Zest of ½ lime
- Juice of ½ lime
- ¼ red onion (finely diced)
- ¼ cup fresh parsley (finely minced)
- 2 Tbsp fresh mint (finely minced)
- 2 Tbsp fresh cilantro (finely minced)
- ¼ cup olive oil
Instructions
- Rinse and drain the canned chickpeas well.
- Add the rinsed and drained chickpeas to a medium-sized mixing bowl, along with the Kosher salt, dried oregano, red pepper flakes, freshly-ground black pepper, garlic powder, ground cumin, along with the zest and juice of half a lime.
- Mix in the finely-diced red onion, along with the fresh herbs.
- Add the olive oil, and mix until the herbs are evenly distributed.
- Taste, and adjust the balance of salt, acidity, and spices, as desired.
Notes
This chickpea salad tastes fantastic the next day, although note that the brightness of the fresh herbs tends to fade a bit and turn brown over time.
No to need to use every ingredient listed above--You can use whatever fresh herbs and vegetables you have on hand that would work here.