Mother Earth Living

Garlic Chickpea Salad Recipe

Garlic dances with an abundance of herbs in this zesty garlic chickpea salad recipe.
By Susan Belsinger
July/August 2004
Add to My MSN

Serve this chickpea salad as a side dish or main course served over greens.
Photo By Joe Coca


Content Tools

Related Content

A Summertime Favorite: Chilled Cantaloupe Soup with Fresh Mint

This smooth dessert recipe is brightly sweet and refreshing, a perfect break from the heat of the da...

Kitchen Shots: French Potato Salad

This recipe is great for summer picnics because it doesn't use mayonnaise. 

15 Random Things About 15 Herbs

A list of health promoting herbs for cooking and healing.

3 Delicious Summer Recipes

Step into summer early with these three delicious summer recipes.

This salad is best prepared with dried chickpeas, but canned ones that have been drained and rinsed are a time-saving alternative. Serve as a side dish or as a main course salad on a bed of greens garnished with summer ripe tomatoes, or with couscous or rice.

For more garlic-inspired recipes, read the original article, 7 Glorious Garlic Recipes.

Garlic Chickpea Salad Recipe

• 1 pound dried chickpeas, soaked for 8 hours
• Bouquet garni of 2 bay leaves, 4 or 5 sprigs savory, and 4 sprigs thyme or sage
• 6 cloves garlic, minced fine
• 1/2 cup onion, chopped
• 4 teaspoons fresh savory, minced, or 1 teaspoon dried savory, crumbled
• 10 fresh sage leaves, minced, or 5 dried sage leaves, crumbled
• About 1 teaspoon salt
• Fresh ground pepper
• 1-1/2 to 2 tablespoons balsamic, red wine, or sherry vinegar
• 4 to 5 tablespoons olive oil

1. Rinse soaked chickpeas, cover them with fresh water, and add the bouquet garni. Bring them to a boil and reduce heat so they cook at a simmer, partially covered, stirring occasionally. Cook the chickpeas until they’re tender but still hold their shape. Remove the bouquet garni, drain liquid, and reserve for another use.

2. Sprinkle the garlic, onion and herbs over the chickpeas and toss while they’re still warm. Stir salt, pepper, and vinegar together in a small bowl.

3. Add the olive oil slowly, stirring continually until the mixture emulsifies. Drizzle the vinaigrette over the chickpeas and toss well.

4. Allow to stand 20 to 30 minutes before serving, tossing once or twice. Taste for seasoning and adjust with salt, pepper, vinegar, or oil if necessary. Makes 8 servings.








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.