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Mediterranean Chickpea Salad

Posted on September 25, 2009 in: Food & Entertainment

Mmm… Just the name of it alone makes my mouth water! I absolutely love this salad!! On top of its amazing taste, it is super, super healthy and filled with nutrients. Chickpeas provide high quality protein, while red kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. I tasted [...]

chickpea-salad

Mmm… Just the name of it alone makes my mouth water! I absolutely love this salad!! On top of its amazing taste, it is super, super healthy and filled with nutrients. Chickpeas provide high quality protein, while red kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. I tasted something similar on a plane once, during our flight to Rome (believe it or not), so I just had to recreate this salad, because I loved it so much.

Of course I modified it quite a bit, but I promise you, all the proportions work like magic!

To prepare this delicious salad, you will need:

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Chickpeas, Red Kidney Beans, Green Beans, Cucumbers, Shallot, Lemon Juice, Garlic, Fresh Ginger, Cilantro, Extra Virgin Olive Oil, White Wine Vinegar.

Now I should mention that of course you can use canned chickpeas & red kidney beans, they will work just as well. I just prefer starting everything from scratch (if I can), because then I know exactly what is in my food. And that is: No Chemicals! =)

Note: If you are going to be using fresh or rather packaged chickpeas & red kidney beans, (i.e. not canned), make sure you soak them in water for at least 6-8 hours (or overnight) prior to boiling them. Otherwise they’ll be way too hard, even after boiling for hours. Trust me, I have made the mistake myself the first time around, because I’ve never used chickpeas before… SO, soak’em up! ;)

To start, trim the ends of the green beans…

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And then boil the chickpeas, red kidney beans & green beans in separate pots.

Boil the chickpeas & red kidney beans for approximately 30-45 minutes, or until they are both soft & tender.
Boil the green beans for 6-7 minutes, they should be nice & crunchy – Not Mushy! So don’t over-boil. Worst case, you can always boil them more if you find they didn’t boil enough after you drained & tasted them.

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To give the green beans a beautiful, vibrant green color, pop them in a bath of cold water with ice… That will surely boost the color.

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Next, cut the ends of the cucumber, and half it length-wise.

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Then cut into long strips vertically…

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And cube them into medium pieces.

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Cut the ends of the shallot and take off the skin…

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Thinly slice the shallot…

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And separate with your fingers to get them into individual rings.

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Now we’re ready for the dressing.

In a small bowl, press the garlic…

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Now peel the skin off the fresh ginger…

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And grate it…

Mmm… the aromas are sooo good right about now! ;)

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In an another small bowl squeeze the juice of a whole lemon…

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Add the white wine vinegar…

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And the Extra Virgin Olive Oil… (hey you know what, I think I need a short form for this, so EVOO) :) I like it!

Where were we?

Oh right, add the EVOO… ;)

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Season with salt & pepper to taste…

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And add in the pressed garlic & grated fresh ginger into the bowl…

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And whisk together.

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Now, drain the green beans & cut them up into medium pieces…

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Just like so…

Look at this gorgeous green color! And they are nice & crunchy… Great compliment to the soft & tender chickpeas/red kidney beans

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Chop up the cilantro.

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Once the chickpeas & red kidney beans are cooked, drain & rinse them both under cold water.

Then combine all of the ingredients in a large mixing bowl…

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And pour the dressing all over it…

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Mix well together…

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Let it sit in the fridge for at least an hour or two before serving. I can’t tell you how good this tastes!! Especially on the second day – the dressing marinades all of the ingredients and the taste is simply divine!

Serve it on its own as a starter, or as a main by pairing it with grilled chicken or shrimp.

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Mediterranean Chickpea Salad
Makes: 6-8 servings
Prep Time: 15-20 min, 30-45 min of boiling

Ingredients:

Salad:
3 cups Chickpeas
3 cups Red Kidney Beans
1/4 Green Beans
2 whole Cucumbers
1 cup chopped Cilantro
1 sliced Shallot

Dressing:
3/4 cup EVOO (extra virgin olive oil)
3/4 cup White Wine Vinegar
1 whole lemon, juiced
2 cloves pressed Garlic
1 tbsp grated fresh Ginger
Salt & Pepper to taste

You’ve got to try it! It’s fast, healthy & delicious… Everything a salad should be! =)

Bon App├ętit! :)

  1. Posted September 25, 2009 at 2:49 pm

    I like that its called Mediterranean salad … I think I might give it a try once in the near future… I am not sure if I had chickpeas before.. so worth a try!!!

  2. Posted September 25, 2009 at 9:43 pm

    Love this salad! It’s one of the most nutritious salads ever! :) it’s really good for women and vegetarians like me:)

    xoxo
    Mimi

  3. Posted September 27, 2009 at 4:26 am

    This salad is great! but for me I’d like it with extra gralic! mm yummy!

    :-) You are what you eat!

  4. Posted October 6, 2009 at 4:10 am

    Sorry Cultures Franchise!

    Leyla Naghizada Is Breaking Through Your Salads One Step At A Time!

    This salad was delicious the first time you made it.

    Koodoos To You & Your Talents.

  5. Posted July 7, 2011 at 4:54 pm

    I just made this salad, thank you! Although, I omitted the Red Kidney beans and used preserved parsley (we don’t get fresh parsley in my country).

    I am serving this salad to myself on a bed of lettuce and a glass of red wine- works well.

    Thank you so much for this!

  6. cindy
    Posted October 2, 2011 at 7:07 pm

    Hi Leyla this looks so yummy and about to make this for family dinner but one thing that’s bother me and thought i should ask. is that parsley or Cilantro? coz they look cilatro to me? so which one do you really use?? PLS if you don’t mind answer me ASAP i would really appreciate it much.

  7. Nee
    Posted June 7, 2012 at 9:00 pm

    Thanks so much for sharing this recipe, the dressing really makes it. Of course i didn’t follow the recipe as i didn’t have all the recommended ingredients but it is a refreshing tasty salad, even if substituted cucumber with corn, wine vinegar for balsamic and no beans! Anyway, i got the rest of it right. :)

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