Today’s post is courtesy of Rini Heal of Healing Tomato, a friend I am lucky to have met in the food blogging world. Rini creates vegetarian and vegan dishes that are delicious and innovative whether you are a vegetarian or not! Plus, she offers a range of recipes from side dishes to sandwiches to main courses with the freshest of ingredients. I know you will enjoy Rini’s Easy Chickpea Salad as much as I do. Welcome to Inspiring Kitchen, Rini!
It is so nice to meet readers of Inspiring Kitchen. I have known Julie for 2 years now and she has been unbelievably supportive. Recently, she wrote a very scrumptious recipe on my blog for Mini Tacos with Black Beans. That recipe was extremely well received by my readers and they sent me so many compliments on it. Julie is a very talented Chef and blogger. I hope all of you like this recipe for an easy chickpea salad.
Being a vegetarian (and an aspiring vegan), I am always looking for ways to include protein in my diet. It is not always easy and there are days when I get very little protein. So, I try to keep chickpeas and other lentils prepared. I keep them frozen, so, I don’t get lazy and skip on a protein meal just because I am not in the mood to cook.
This chickpea salad is so simple that I can make it in 20 minutes or less. Additionally, I included other healthy veggies in it and a little bit of comfort food. Now, I have no excuse to not make a good meal instead of chomping on chips and salsa.
The sage leaf was the last minute addition to this recipe. I had one sitting on my counter and I thought of throwing it away. It suddenly struck me that I could add it to the salad and give it a nice aroma. It turned out to be a good idea because the salad smelled amazing and there was just a hint of sage in it.
You can make this recipe and eat it fresh or store it overnight. Only add the bagel chips when you are ready to eat the salad to prevent them from getting soggy. You can also put this salad inside a pita pocket and it is a pita sandwich.
Thanks, Rini, for the healthy salad and idea to make it portable. I love it and know it will become a regular dish in my home.
- 1 can of chickpeas (about 439g)
- 1 cup of broccoli florets (chopped finely)
- ¼ cup of mushrooms (thinly sliced)
- ¼ cup of red onions (finely chopped)
- ½ of an orange bell pepper (finely chopped)
- 1 Tbsp of sunflower seeds
- 10 pieces of bagel chips (crumbled into about smaller pieces)
- 8 pimento stuffed olives (cut in half)
- 1 Tbsp of extra virgin olive oil
- 1 clove of garlic (finely chopped)
- ½ tsp of salt
- ½ tsp of dried parsley
- ½ tsp of black pepper
- 1 sage leaf (finely chopped, optional)
- 2 Tbsp of extra virgin olive oil
- 2 tsp of red wine vinegar
- ½ tsp of salt
- ½ tsp of freshly squeezed lime juice
- ½ tsp of freshly ground black pepper
- Preheat your mini oven to 400 degrees
- Mix the dressing ingredients very well and set aside.
- Put the broccoli, garlic and mushrooms in a bowl
- Add the oil, parsley, salt and pepper. Mix well
- Spread the broccoli and mushrooms on a baking tray and place in the mini oven
- Bake for only 10 minutes. Don’t let the broccoli char because we want to keep them crispy
- While the veggies are roasting, assemble the rest of the salad. Use the same bowl and add all the remaining ingredients for the salad.
- Add the dressing and the roasted veggies
- Mix well.
- If you are serving it immediately, add the bagel chips. Otherwise, refrigerate and serve later. I try not to keep this salad refrigerated for more than a week.