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chick pea salad

Now that we’ve found a good use for the bean water (see Egg-free Meringues recipe here), we need a good use for the actual chick peas. This recipe can be used as a nice packed lunch, for a fresh protein boost.

Ingredients
  • 1 can of chickpeas
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  • 1 normal sized tomato or 5 datterino tomatoes
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  • 1 small red onion
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  • 1 lemon : for both zest and juice
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  • 2 carrots
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  • 1 handful of flat-leaf parsley
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  • Olive oil
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  • Salt and pepper to taste

Optional: You can add paprika, chili or cayenne pepper for more bite.

chick pea salad

Directions
  1. First sieve the water from the chickpeas into a bowl. Put the water into a container and save for later use ( click here for egg-free meringue recipe )
  2.  

  3. Boil the chick peas for about 20 min, or until you can squeeze them flat between your fingers.
  4.  

  5. Rinse and chop tomatoes, parsley, flat-leaf parsley, carrots and onion into chickpea sized chunks.
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    chick pea salad

  7. Mix all ingredients into a bowl and add 1/2 teaspoon of grated lemon zest, 2 table spoons of lemon juice.
  8.  
    chick pea salad

  9. Once the beans are boiled, quickly cool of the beans with cold water.
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  11. Add chick peas to mix, drizzle with olive oil and season with salt, pepper and optional spices
  12.  

  13. Enjoy your chunky chick pea salad!
  14.  

 

Sally Megyessi
Co-Founder

 

 

Chunky Chick pea Salad!
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