Ingredients with Measurements:
- 2 cans of chickpeas, drained and rinsed
- 1/4 cup of diced red onion
- 1/4 cup of diced celery
- 1/4 cup of diced bell pepper
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Fork or potato masher
Step-by-step instructions:
1. In a mixing bowl, add the drained and rinsed chickpeas.
2. Using a fork or potato masher, smash the chickpeas until they are broken down but still chunky.
3. Add the diced red onion, celery, bell pepper, parsley, and cilantro to the bowl.
4. In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper.
5. Pour the dressing over the chickpea mixture and stir until well combined.
6. Taste and adjust seasoning as needed.
7. Serve chilled or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Temperature:
Serve chilled or at room temperature.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Per serving (based on 4 servings):
- Calories: 282
- Fat: 16g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 8g
Substitutions for ingredients:
- Red onion: White onion or shallots
- Celery: Fennel or cucumber
- Bell pepper: Roasted red pepper or cherry tomatoes
- Parsley: Cilantro or mint
- Cilantro: Parsley or basil
- Lemon juice: Lime juice or red wine vinegar
- Olive oil: Avocado oil or grapeseed oil
Variations:
- Add diced avocado for a creamier texture.
- Mix in some crumbled feta cheese for added saltiness.
- Swap out the cilantro for fresh dill for a different flavor profile.
- Add a diced jalapeño pepper for some heat.
- Serve the salad on top of a bed of greens for a heartier meal.
Tips and tricks:
- Make sure to drain and rinse the chickpeas well before using them.
- Use a fork or potato masher to smash the chickpeas to the desired consistency.
- Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to meld together.
- This salad can be made ahead of time and stored in the fridge for up to 3 days.
Storage instructions:
Store the salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
This salad is best served cold or at room temperature and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on a platter with some fresh herbs or lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges, or a sprinkle of paprika.
Pairings:
This salad pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
Roasted vegetables, quinoa, or pita bread.
Troubleshooting advice:
If the salad is too dry, add more olive oil or lemon juice to taste.
Food safety advice:
Make sure to store the salad in an airtight container in the fridge and discard any leftovers after 3 days.
Food history:
Chickpea salad is a popular dish in Mediterranean and Middle Eastern cuisine.
Flavor profiles:
This salad is fresh, tangy, and herbaceous.
Serving suggestions:
Serve this salad as a side dish or as a light lunch with some pita bread.
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