January 15, 2012

Vegan Chickpea Salad

I LOVE chickpeas and salads so I thought why not share one of my recipes with you!  This recipe is a little time consuming only due to the fact that the chickpeas have to soak overnight in the fridge and then cook about an hour or so until tender so prepare in advance and give yourself lots of time...in the end it will be worth it!

To start, pick through the chickpeas and discard any ones that look to be bad.  Place in a bowl with plenty of water to cover (by at least an inch or two) and refrigerate overnight.  You will notice them swelling up and getting bigger and bigger!

The ingredients you will need are:

2 cups dried chickpeas
Half a cup red wine vinegar
10 tablespoons extra-virgin olive oil
6 cloves of garlic
2 tablespoons fresh basil
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
2 teaspoons fresh minced oregano
Sea salt and fresh ground pepper
Half a cup pitted kalamata olives
Half a cup sun dried tomatoes
1 small bunch of green onions, sliced

Drain the chickpeas and place in a saucepan.  Bring to a boil, reduce heat and simmer for approx 50-60 minutes or until tender.  Drain and let cool.

Whisk together the vinegar, oil, garlic, all the herbs and salt and pepper to taste.  Add the cooled beans, kalamata olives, sun dried tomatoes and green onions, mix really well until everything is blended together.

Transfer to a serving bowl and enjoy!
Hope you like it!!!

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