This is one of my new favorite things to eat. If I want to make this non-dairy I just use some Tofutti sour cream. Prep and cooking time are if using dried chickpeas. If using canned chickpeas the time is minimal.
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Units: US | Metric
- 1 1/2 cups dried garbanzo beans, washed and picked or 2 (14 ounce) cans chickpeas, drained and rinsed
- 1 small red onion, peeled, diced fine
- 1 stalk celery, washed, trimmed, diced
- 4 radishes, washed, trimmed, sliced thinly
- 1 green pepper, washed, cored, seeded, diced
- 1/2 cup chopped fresh parsley
- 1/8 teaspoon ground thyme
- 1 tablespoon fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 garlic clove, peeled, minced
- 1 teaspoon Dijon mustard
- 2 teaspoons granulated sugar
- 1/2 cup plain nonfat yogurt
- 1/4 teaspoon fresh ground black pepper
- 1Pick over the dried chickpeas, wash, and soak for several hours or overnight in 5 cups water.
- 2Drain and place in a large pot with 6 cups fresh water.
- 3Bring to a boil, cover and reduce heat.
- 4Cook 1 to 2 hours, until soft; drain.
- 5If using canned beans, drain, rinse and heat through.
- 6Drain the cooked beans and place in large bowl.
- 7Toss with red onion, celery, radishes, green pepper, parsley and thyme.
- 8In smaller bowl, combine lemon juice, red wine vinegar, garlic, mustard, sugar and yogurt, stirring well to mix.
- 9Pour over the chick pea mixture and toss gently.
- 10Season with freshly ground pepper.
- 11Serve immediately.
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Nutritional Facts for Mediterranean Chickpea Salad
Serving Size: 1 (190 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 320.9
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.6 mg
- Sodium 72.1 mg
- Total Carbohydrate 54.5 g
- Dietary Fiber 14.4 g
- Sugars 14.3 g
- Protein 17.1 g