Zesty Chickpea Salad
As the spring weather drags its feet to show up in the Northeast, there are certain dishes that give me that vernal feeling. One of those dishes is a tasty chickpea salad.
This can serve as a side dish for any big meal, of course, but can also be a meal unto itself, as chickpeas are a great source of plant-based protein. Pair it with a sparkling rosé, and you won’t be left wanting.
In this dish, the lemon is the straw that stirs the drink, as both the zest and the juice bring the other ingredients to life with its light tartness.
The secret to this dish, as the amount of steps in the instructions, or lack thereof, may indicate, is just how easy it is. I like to have this dish all on its own, especially for a light and healthy lunch, but the lack of difficulty makes it a great side dish, as it will allow you to focus more on anything that you may have in the oven, on the stove, on the grill, or wherever your main dish may be.
What allows this dish to be so easy to make are its star: the chickpeas. The texture of canned chickpeas already has a softness to it, with just the right amount of body to keep you coming back for seconds… and probably thirds. And their light, nutty flavor allows the other ingredients to shine. Chickpeas have plenty of health benefits, including weight management, keeping blood sugar under control and possibly helping combat certain chronic diseases.
Zesty Chickpea Salad:
Ingredients:
2, 15-ounce canned organic chickpeas , rinsed and drained
1/3 cup olive oil
2 teaspoons lemon zest
Juice of 1 lemon
2 medium-sized shallots, thinly sliced
1 garlic clove, minced
1/4 cup chopped herbs (mint, parsley, basil or dill work)
1/2-1 teaspoon sea salt
Black pepper to taste
Instructions:
Rinse and drain the chickpeas in a strainer.
In a large bowl, combine olive oil and lemon juice in a bowl and whisk until combined. Stir in lemon zest, sliced shallots, minced garlic, and herbs. Season to taste with salt and pepper.
Toss the chickpeas in the dressing until they are coated.