In my grandmother's kitchen there was always a bean or legume soup soup–black bean soup, lentil soup, chickpea soup, or black eyed pea soup. It's how I grew up, and I can't stop eating them. So, to enjoy my favorite legumes during the summer, I make wonderful salads that I can prepare in advance, because the more you marinate them in the vinaigrette, the better. I promise you won't stop thinking about this chickpea salad's dressing. Make sure to share it with friends and family at your next gathering!
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I used red onion not only because of the color, but also because it's sweeter and is complemented nicely with the cilantro. The dressing is made of olive oil, white wine vinegar, and honey. Enjoy!
Chickpea salad
Makes 6 servings
Ingredients
3 cups of cooked chickpeas
¾ cup of finely chopped red onion
½ cup of red bell pepper finely chopped
1 cup of chopped cilantro leaves
2/3 of cup olive oil
1/4 cup of white wine vinegar
2 tablespoons honey
salt to taste
Preparation
1. In a bowl, emulsified oil, vinegar, honey and salt to taste.
2. In another bowl combine the chickpeas, onion, bell pepper, cilantro, and vinaigrette.
3. Cover and refrigerate at least for one hour before serving.
4. Serve cold.
For more of my recipes, visit my cooking blog.
Image via Enriqueta Lemoine
