This is a versatile salad that will give you a weeks worth of lunches. Put in a little extra effort and make it with dried chickpeas, and you will be pleasantly surprised.
Up until about a week ago, I’ve always used canned chickpeas. The thought that I should (or even could) use dried chickpeas really never even crossed my mind. Then, as I was scooping some cashews out of the bulk bin, I saw the dried chickpeas and decided to give it a shot. And I will no longer be buying canned chickpeas.
Dried chickpeas do take slightly longer to prepare. But they are worth it. And it’s really not that complicated. All you have to do is soak your chickpeas for 8-10 hours-ish, just cover them with water and a dash of baking soda and let them sit. The baking soda is added to keep the skin from falling off and chickpeas from cracking apart. After you’ve soaked them, drain and rinse, transfer to a large pot, cover them with water again, bring to a boil and reduce to a simmer. You’ll have to skim the foam off the top of the pot every once in a while, and start testing for done-ness after 1 hour of simmering. Cooking times will vary, as do preferences, that’s why you taste. When they are tender to your liking, drain.
I would suggest eating a bowl of these immediately, while they are still warm. Drizzle them with olive oil, toss in some fresh chopped herb and season with sea salt and freshly ground pepper. This is when you’ll be converted to dried chickpeas.
The rest can be used for whatever recipe you plan on making, or you can freeze them. I freeze mine in 2 cup portions in freezer bags. When you need chickpeas in the future, they thaw very quickly when submerged in cold water — almost as convenient as canned, but much better tasting.
Here is a simple salad I saw on Oh She Glows. I changed the recipe very slightly to make it a little spicy. You can eat this in a wrap, over a bed of greens, on crackers or on it’s own. You can make several different lunches from just one bowl of this salad. Which is exactly what I did.
Crunchy Chickpea Salad (Printable Recipe)
2 cups cooked chickpeas
4 ribs chopped celery
4 chopped scallions
2 dill pickles, chopped
1 1/2 tablespoons minced fresh dill
1 garlic clove, minced
1 jalapeno, de-seeded and chopped
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
handful of sunflower seeds
salt and pepper
- Mix everything together in a bowl, and season with salt and pepper.
from Sarah’s kitchen, with love