Roasted Chickpea Salad
I love a crunchy salad. On the other hand, I won’t eat a salad the next day whose lettuce has wilted, cucumbers or tomatoes become watery…you get the picture. This roasted chickpea salad is just the ticket with its hardy vegetables that stay the way you made them on the first day. This is especially true if you are preparing for 1 or 2. You can make this salad, put on the dressing and enjoy it for 2 or 3 days. add it to pita or French bread for a delicious salad sandwich. It lasts that long. I didn’t want to make the salad too big although there are many other hardy veggies you can add according to your likes or what’s on hand. I listed a few in the suggestions below the recipe. Let me know which ones you tried! Great for lunch or dinner and I love these salads in a pita for breakfast, Israeli style.
Laurie Easter has an unusual life. She dwells in a remote area, off the grid. Her bathtub is outside, she birthed on the dirt floor of her cabin and she lives much of her life as part of nature. Laurie is a caregiver, nursing friends and family through illness, staying with others as they approach death and facing difficulties of all sorts. She is brave, not turning away from struggles, yet continues to search for the joy that simultaneously exists with sorrow. All the Leavings is a beautiful memoir about how we, and those we love, arrive and leave.
Roasted Chickpea Salad
Yield: 4 servings
5 tablespoons olive oil
Fresh lemon or lime juice from 1/2 lemon or lime, about 1 tablespoon
1 teaspoon kosher salt
Freshly ground black pepper
2-14 ounce cans of chickpeas, drained and rinsed or 3 cups cooked chickpeas
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 small white, yellow or red onion, sliced
1/3 cup white vinegar
1/2 cup water, approximately
1/4 teaspoon kosher salt
1/4 teaspoon sugar
1 red bell pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
8-9 snow peas, cut in half
1 medium cucumber, seeded, peeled if not organic and diced
1-2 radishes, scrubbed and sliced
1 medium carrot, grated
1 small stalk celery, sliced and minced
Tiny grape tomatoes, uncut
Mix olive oil and lemon juice until well blended.
Add salt and pepper.
Roast chickpeas. Place chickpeas in an oven proof dish with sides. Add 1 tablespoon olive oil, salt and pepper. Toss to coast. Place in a toaster oven or a full oven at 375F and bake for 20 minutes or until the chickpeas or golden and slightly crunchy. Remove from oven and cool.
Place onion slices in a pint Ball or Mason Jar or any jar with a lid. Fill 1/3 of the jar with vinegar. Fill the rest of the jar with water. Add salt and sugar. Place lid on and refrigerate for 1 hour or up to 1 week.
Add vegetables and chickpeas to a bowl and gently mix. Add dressing and toss. Taste and adjust seasoning.
Garnish with mint and parsley.
Try these other hardy salad ingredients
1 cup chopped kale
3/4 cup cooked couscous or other grain
1/4 cup kalamata, black, green or olives of choice
1/4 cup feta, crumbled
1/4 cup toasted slivered almonds
1/4 cup packed, fresh mint leaves
4-5 sprigs fresh parsley, chopped
Put salad, dressing or hummus in a pita.
Hollow out French or Italian bread and fill with salad and dressing.