Fresh Chickpea Salad with Passionfruit Dressing

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Last Updated on April 26, 2023 by Chef Mireille

Looking for a delicious and easy salad recipe? Look no further than this Fresh Chickpea Salad, a quick and simple dish that’s perfect for busy weeknights. With fresh veggies, protein-rich chickpeas, and a zesty dressing, this salad is sure to satisfy your cravings for something healthy and delicious.

Daikon Salad, Chickpea Radish Salad

Fresh Chickpeas are not something easy to come by here in the United States. In fact, it was only about 2 years ago that I came across them for the first time and I was so amazed I came home with a big bag of them. Now, whenever I see them at the Indian supermarket, I usually purchase them. They cook very quickly and have such a fresh, taste.

They are easily shelled.

Serves 6
Ingredients:

  • 1 1/4 cups fresh chickpeas, shelled
  • 3/4 cup carrots, diced
  • 3/4 cup daikon radish, diced
  • 2 Persian cucumbers, diced
  • 2/3 cup canned corn, drained (or defrosted frozen corn kernels)
  • 2/3 cup passionfruit juice
  • 2 teaspoons ketchup
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper
  • 5 stalks mint leaves, finely chopped
  • 1 large handful cilantro, finely chopped

Bring a large pot of water to a boil. Add chickpeas and cook for 10 minutes. Drain and run cold water immediately over the peas to stop the cooking process.
Bring a pot of water to boil again. Add carrot and daikon and cook for 3 minutes. Drain and run cold water immediately over the vegetables to stop the cooking process or put in a bowl of ice water.
In a large bowl, combine chickpeas, carrots, radish, cucumbers and corn. Add mint and cilantro and stir to combine.
In a small bowl, combine juice, ketchup, salt, paprika and cayenne pepper. Whisk well. While whisking, slowly drizzle in olive oil until thoroughly combined.
Pour dressing over chickpeas and mix well. Leave to marinate for at least 30 minutes and up to 6 hours. If you leave the salad in the dressing for more than a day, the cucumbers will turn to pickles.

Drain and serve.

Chickpea Daikon Salad, Green Chickpea Salad
Plantain Paneer Kebab
Tatale

This week’s BM theme is all about presenting soups or salads with great side dishes. Today I’ve given you three side options you can have with this great salad. Serve with Plantain Paneer Kebab or Tatale (Ghanian Plantain Fritters).

You can also serve these with Mini-Quiche/Chayote-Carrot Smoked Gouda Tarts

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Fresh Chickpea Salad

Enjoy the refreshing taste of summer with our Fresh Chickpea Salad recipe, a light and flavorful dish that's perfect for picnics, barbecues, or a quick lunch on the go. Featuring tender chickpeas, crunchy veggies, and a zesty vinaigrette, this salad is easy to make and bursting with nutrients and flavor.
Servings: 6 people
Calories: 179kcal

Ingredients

  • 1 1/4 cups fresh chickpeas shelled
  • 3/4 cup carrots diced
  • 3/4 cup daikon radish diced
  • 2 Persian cucumbers diced
  • 2/3 cup canned corn drained (or defrosted frozen corn kernels)
  • 5 stalks mint leaves finely chopped
  • 1 large handful cilantro finely chopped

Dressing Ingredients:

  • 2/3 cup passionfruit juice
  • 2 teaspoons ketchup
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper

Instructions

  • Bring a large pot of water to a boil. Add chickpeas and cook for 10 minutes. Drain and run cold water immediately over the peas to stop the cooking process.
  • Bring a pot of water to boil again. Add carrot and daikon and cook for 3 minutes. Drain and run cold water immediately over the vegetables to stop the cooking process or put in a bowl of ice water.
  • In a large bowl, combine chickpeas, carrots, radish, cucumbers and corn. Add mint and cilantro and stir to combine.
  • In a small bowl, combine juice, ketchup, salt, paprika and cayenne pepper. Whisk well. While whisking, slowly drizzle in olive oil until thoroughly combined.
  • Pour dressing over chickpeas and mix well. Leave to marinate for at least 30 minutes and up to 6 hours. If you leave the salad in the dressing for more than a day, the cucumbers will turn to pickles.
  • Drain and serve.

Notes

Substitute with canned chickpeas or regular cooked chickpeas if you cannot find fresh chickpeas.

Nutrition

Calories: 179kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 643mg | Potassium: 341mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3551IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Comments

  1. Thank you for linking up at Tasty Tuesdays! Your post has been pinned to my Recipes from Tasty Tuesday board. I can't wait to see what you link up next week!
    Have a terrific weekend!
    Cathy
    APeekIntoMyParadise.com
    #TastyTuesdays

  2. I haven't found fresh chickpeas here yet but I used to be able to get the frozen green or fresh ones at Whole Foods. This salad looks delicious–I love all of the flavors and colors and that passionfruit dressing. Thanks for sharing it at Souper Sundays. ๐Ÿ˜‰

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