This Chickpea Salad has very quickly become a staple meal or snack for me. I love this salad’s simplicity and it’s amazing flavours (I’m a huge sucker for tomatoes and basil).
I hope you enjoy it just as much as I do!
This is a great salad to make during the weekend (or whenever during the week you break), and to keep in your fridge for a snack, lunch or a quick dinner during the week. I’ve found it keeps really well for 5-6 days in the fridge and since there’s nothing in it to wilt, it’s delicious every time!
Chickpea Salad Recipe:
This chickpea salad makes 8+ mini meals, so feel free to adjust the recipe based on your needs.
Chickpea Salad Ingredients:
-4 cups of chickpeas (soaked overnight and then cooked – yields about 7-8 cups) OR
-2 large BPA-free cans of chickpeas (opened, strained and rinsed)
-2 red peppers, diced
-5 cups of crimini mushrooms (rinsed and quartered)
-2 cups sundried tomatoes (chopped into bite-size pieces)
-2-3 four-inch pieces of wakame or dulse (these sea vegetables can be found in the Asian section of most grocery stores, or ordered online. I recommend Maine Coast Sea Vegetables.)
-1 cup fresh basil (sliced into thin pieces)
-1/4 cup olive oil (first cold-pressed in a glass bottle preferred for health benefits)
-1/2 red onion, chopped (or 1 small red onion)
-3-4 tbsp. raw and organic apple cider vinegar (I like Filsinger’s Brand)
Chickpea Salad Steps:
1. Soak chickpeas overnight in at least 8 cups of water for best digestion and nutrient richness. If you don’t have time to pre-soak your chickpeas then grab a couple of big cans of Eden Organic chickpeas. Eden pre-soaks and cook chickpeas in the best way for digestion and absorption.
2. If you soaked chickpeas ahead of time, strain that water out and then cook the chickpeas according to package instructions (in fresh water), while you:
3. Add mushrooms and 2 tablespoons of olive oil into a pan and grill the mushrooms for approximately 7 minutes. Add water as necessary to prevent the oil from smoking (steaming may occur because of the water and that’s ok).
4. Add your seaweed and sundried tomatoes to a small bowl with some warm water and soak for 5-10 minutes. Take them out of the soak water and chop into desired, bite-sized pieces. Keep the soak water and add by the tablespoon to the finished salad to bring out more of the flavours if desired.
5. Strain chickpeas once they’re finished cooking and rinse in cold water. Add them to a very large bowl or container.
6. Add the (now grilled) mushrooms into the bowl with the chickpeas.
7. Chop and add all other ingredients, and toss.
This chickpea salad is best served slightly chilled and marinated overnight, but it’s delicious when it’s first made, too.
Enjoy your gorgeous chickpea salad with a smile on your face knowing you’re doing SUCH amazing things for your glorious body.
Chickpea Salad Nutrition:
Chickpeas are a great source of protein, iron and fiber.
Iron deficiency (very common in women) leads to fatigue, depression and moodiness. This salad is a great source of iron to keep your energy levels high and vibrant.
Mushrooms are an excellent source of B-vitamins which help to increase your energy levels. B-vitamins also help your body cope with stress. The sun-dried tomatoes are a great source of minerals and important antioxidants to prevent damage by toxic metabolites in the body.
Chickpea Salad-Making Video:
Hey Gorgeous! I hope you enjoy this video.
I made it a long time ago when I was helping breastfeeding Mama’s with one-handed cooking (for those moments they don’t have both hands open).
Baby’s going to get what she/he needs, but if you don’t nourish yourself while nursing, you’ll feel depleted and exhausted.
So it’s important to nourish yourself (or better yet, ask for help and have someone with two open hands make this awesome recipe for you).
Happy watching!
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