Fresh Chickpea Salad

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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: 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

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