Versatile Chickpea Salad
Prep. Time
10 minutes
Cook Time
1 hour
Servings
6-8 plates
Difficulty
Easy
Gluten-Free, Soy-Free, Nut-Free, dairy-free, egg-free
None
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Chickpeas are a powerhouse of nutrition, packed with protein and vitamins, which is why they’re a staple in my kitchen and the basis for many of my recipes. While they might seem like a hassle to cook, it’s actually super simple—just throw them in water (+ a pinch of baking soda) and come back to it 1/2 a day later to cook the beans. I do this once a week, and then I have a batch ready for "tuna" salad, hummus spreads, casseroles, slow-cooked dishes, or this delicious chickpea salad. The flavor is amazing and pairs with so many meals. A helpful tip for the busy cook - freeze cooked chickpeas in batches, and simply thaw when needed!
Ingredients
16oz (450g) Garbanzo beans
2 tsps baking soda
1/2 cup extra virgin olive oil
3 tbsps lemon juice
1/2 garlic clove, minced
1/3 cup parsley, chopped
Coarse salt, as needed
Instructions
Wash, strain and then soak garbanzo beans in filtered water and 1/2 tsp baking soda in a large bowl (temperature doesn't matter as long as the water are not hot) for as little as 8 hours and up to 24 hours. If you leave the bowl for longer than 8 hours, I recommend refrigerating it.
Make sure to fill up the bowl up to about 3 inches above the beans, as they'll absorb the water rather quickly and will pump up their own volume!
When ready to cook the beans, filter them on a strainer and place them in a pot filled with fresh water and (again) 1/2 tsp baking soda. Bring to boil and cook on medium heat for an hour or until the chickpeas are tender.
Filter the chickpeas and place in a mixing bowl. Add the rest of the ingredients and mix well.
Serve with bread and spread of choice, or use the chickpeas as suggested in recipes on my website.
Notes
'Prep time' does not include soaking time, a step which essentially does not require any attention.
Baking soda alters the pH (acidic) level of the soaking water, making the water slightly alkaline. This higher pH breaks down the chickpeas' outer skins and softens them, allowing the beans to absorb water more efficiently and hydrate faster. This really helps the beans cook efficiently and quickly. However, use it in moderation and as suggested in this recipe, as too much baking soda can affect the flavor and texture of the chickpeas.
