Chickpea Salad

Name: Chickpea Salad
Total time: 10800 s
Ingredients: 1 lb (450 grams) chickpeas; 1 red bell pepper; 1 green bell pepper; 1 yellow or red onion, or 1 bunch green onions; 1 bunch arugula; 6 tablespoons olive oil (90 ml); 2 tablespoons vinegar, balsamic vinegar, or apple cider vinegar (30 ml); 2 tablespoons honey (30 ml); Sesame seeds for sprinkling

sweeney @cook_8450967

,Ελλάδα

A colorful chickpea salad that's perfect for enjoying legumes even in the summer, without feeling too heavy.

sweeney @cook_8450967

,Ελλάδα

A colorful chickpea salad that's perfect for enjoying legumes even in the summer, without feeling too heavy.

Saved

Ingredients

180 Minutes

1 lb (450 grams)chickpeas
1red bell pepper
1green bell pepper
1yellow or red onion, or 1 bunch green onions
1 buncharugula
For the dressing
6 tablespoonsolive oil (90 ml)
2 tablespoonsvinegar, balsamic vinegar, or apple cider vinegar (30 ml)
2 tablespoonshoney (30 ml)
Sesame seeds for sprinkling

Saved

Steps

180 Minutes

1

Soak the chickpeas overnight in a pot with lukewarm water and 2 tablespoons salt.
2

The next day, drain and add fresh water with 1 tablespoon baking soda. Let sit for 10-15 minutes.
3

Rinse the chickpeas several times to remove all the baking soda so they don't darken.
4

Cook the chickpeas as usual for about 30 minutes or longer, depending on how soft you want them.
5

Wash and finely chop the vegetables.
6

After draining the chickpeas, place them in a salad bowl and top with the chopped vegetables.
7

Mix the dressing ingredients well, pour over the salad along with plenty of sesame seeds, and toss everything together.