Marinated Chickpea Salad

Name: Marinated Chickpea Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 serving(s)
Ingredients: 3 (19 ounce) cans chickpeas, rinsed and drained; 4 stalks celery, diced; 1 red bell pepper, diced; 1/2 sweet white onions or 1/2 red onion, finely chopped; 1 large carrot, grated; 1/4 cup chopped fresh flat-leaf parsley; 2 tablespoons chopped of fresh mint; 1/4 cup extra virgin olive oil; 3 tablespoons sherry wine vinegar or 3 tablespoons red wine vinegar; salt & freshly ground black pepper

6

Submitted by Studentchef

"The Montreal Gazette printed this recipe and attributed it to Mom's Best Crowd-Pleasers by Andrea Chesman. I hope to make this soon."

Marinated Chickpea Salad created by magpie diner

Ready In:: 10mins
Serves:
Units:

Nutrition Information

6

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ingredients

3 (19 ounce) cans chickpeas, rinsed and drained
4 stalks celery, diced
1 red bell pepper, diced
¹⁄₂ sweet white onions or 1/2 red onion, finely chopped
1 large carrot, grated
¹⁄₄ cup chopped fresh flat-leaf parsley
2 tablespoons chopped of fresh mint
¹⁄₄ cup extra virgin olive oil
3 tablespoons sherry wine vinegar or 3 tablespoons red wine vinegar
salt & freshly ground black pepper

directions

In a large bowl combine chickpeas, celery, bell pepper, onion, carrot and herbs.
In a small bowl whisk together the oil and vinegar, adding salt and pepper to taste.
Por over the salad mixture and let stand at least 20 minutes before serving.
Or make up to eight hours ahead, refrigerate covered, then bring to room temperature before serving.

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review by COOKGIRl

5/21/2011

Very simple and whipped it together in no time. I appreciate that there isn't an excessive amount of oil. Perfect for a quick weeknight meal (as we enjoyed it over greens/baby spinach), potluck, etc. Used fresh herbs from the garden. Love the crunch of the celery, too. For color, red onion was used. Reviewed for Veg Tag/May.
photo by magpie diner

4/24/2011
review by magpie diner

4/24/2011

Great salad, quick and healthy. Since the dressing is so simple, I found you really need the onion and herbs in there to make it all work. I definitely wouldn't leave the onion out, but any combo of fresh herbs would be great. Thanks for posting!
review by ladyfingers

3/11/2011

Five stars for so many reasons--easy, attractive, healthy and oh yes, tasty.
review by LifeIsGood

3/10/2011

This is the best chickpea salad I've ever tried. This made the perfect and filling lunch for me today, and I'm looking forward to the leftovers! I halved the recipe and thought it made plenty. I used the sherry option and added plenty of kosher salt and pepper to the olive oil/sherry option. I used green pepper instead of red pepper, because that is what I had on hand. I'm sure the red pepper would make it even better! (I omitted the mint, becaused I've found out that I'm not overly crazy about the flavor of mint.) Thanks for a great chickpea salad recipe!