This easy Tunisian-inspired chickpea salad is wonderfully flavorful. In fall and winter, your spices and dried herbs will amaze you… and in the summer, this salad comes alive with fresh herbs. Great year-round dish!
For years I thought I didn’t like chickpeas, aka garbanzo beans. My dad [who admittedly isn’t the biggest fan of vegetables] would top his salad bar salads at Pizza Hut with lots of those cream-colored, round beans while I looked on with a disgusted look on my face. They looked odd, beans weren’t something I ever ate, they had a weird name, and why would you put beans on a salad anyways?!? Sometime along the way I discovered hummus, and with it… learned that chickpeas were the star of that great show so I gave the chickpeas a good ‘ole second [or fiftieth] chance. And now I can’t get enough of them.
Chickpea burgers, chickpea salad, roasted chickpeas… I love it all. So when I saw this Tunisian Chickpea Salad on simply.food, a vegetarian food blog run by the lovely Nayna, I pretty much immediately knew I was making it for the Secret Recipe Club this month. Nanya has so many great recipes on her blog though, so it was a tough decision between this chickpea salad and Pumpkin Rice, Sweet Rice, or Spicy Stuffed Tunisian Bread. Nayna’s mission with her blog is to create simple, home-cooked recipes that are sensational and mouth-watering. She even has a couple of cookbooks available, so she must be doing something right!
Ben and I absolutely loved this light and refreshing chickpea salad. I made it on a Saturday afternoon and we enjoyed bowls of it during football watching… a little appetizer-precursor to our homemade corndog mini muffins. 🙂 Not exactly two foods that go side-by-side, but two delicious dishes nonetheless. This salad was incredibly flavorful–full of aromatic herbs like coriander and mint along with some staples like garlic powder [I think fresh would be too potent], crushed red pepper, green peppers, and sun-dried tomatoes. I used dried herbs because it’s November, but in the summer this would be a great way to use all the herbs I grow in the backyard! I do have to say though, part of the reason I was SO into making this salad was because this year I actually dried all my leftover herbs from my garden instead of letting them die with the first hard frost. So now I have a huge mason jar filled with dried mint. I forsee a lot of tea… and now this salad[!!!] in my future! I am so excited.
This awesome chickpea salad gets more enticing the longer it sits, but it doesn’t make a huge batch so I don’t think it’ll last very long anywhere! Next time I make it, you better believe I’ll make a double batch. Nayna recommends serving it with pita bread which I will DEFINITELY try too! Enjoy! Thanks, Nayna for a great recipe!
one year ago: Parmesan Butternut Squash Au Gratin
two years ago: Pumpkin Cloverleaf Rolls
three years ago: Pork, Apple, and Ginger Stir Fry
four years ago: Pumpkin Chocolate Chip Energy Bars
five years ago: Lime-Soy Chicken
Tunisian Chickpea Salad
- 1 – 15 ounce can chickpeas, drained and rinsed
- 3 tablespoons sun-dried tomatoes, finely diced
- 3 tablespoons green pepper, finely diced
- 1 shallot, finely chopped – optional
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 1/2 teaspoons dried coriander
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon dried mint
- 1/4 teaspoon garlic powder
In a medium bowl, stir together chickpeas, tomatoes, green pepper, and shallot. Pour vinegar, olive oil, and lemon juice on top, then stir again. Sprinkle with coriander, crushed red pepper, mint, and garlic and gently stir. Taste and add salt or pepper if desired. Cover and refrigerate for at least 30 minutes to let flavors meld, then serve chilled.
Please check out all the other great recipes made for the SRC this month at the link below! Happy Monday! 🙂