By food contributor Sarah
Today I’m sharing my two favorite no cook chickpea salads. I’ve brought one of these two beauties to more potlucks and picnics then I’m willing to admit.
Here are the reasons I love them:
1. Compliment any main course from fish to grilled steak or chicken kabobs.
2. Require no cooking – just washing, chopping, and whisking.
3. The protein packed chickpeas please vegetarian, vegan, gluten free, and meat eaters alike.
4. The perfect thing to have sitting in your fridge for a light lunch or quick snack.
5. Travel beautifully to a park picnic or friend’s BBQ.
Keep reading for the recipes…
Chickpea Salad with Roasted Red Peppers & Capers
2 large roasted red peppers, sliced into thin strips
3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
1/4 cup of parsley, chopped
3 tablespoons of mint, chopped
3 tablespoons of capers, rinsed
2 tablespoons of fresh lemon juice plus zest of 1 lemon
big pinch of salt
2 cloves of garlic, minced
5 tablespoons of extra virgin olive oil
Stir lemon juice, lemon zest, salt, garlic, and olive oil together in a bowl then toss in everything else. Done! I like this salad best at room temperature but cold is yummy too.
3 cups cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
2 roasted red bell pepper, diced
1 mango, peeled and cut into 1/2-inch dice
1 cucumber, peeled, halved, seeded and cut into 1/2-inch dice
1 bunch watercress (about 2 cups), washed and dried, large stems removed, roughly chopped
1 lime, juiced
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
1 teaspoon honey
4 tablespoons canola oil
salt & pepper
In a large bowl, combine the chickpeas, roasted red pepper, mango, cucumber, and watercress. In a medium bowl, whisk together the lime juice, curry powder, ginger, honey, oil, salt, and pepper. When ready to serve, toss with dressing. Done!