This salad couldn’t be easier or more flavorful!
I’ve shared with you my recipe for Easy, Healthy Corn & Black Bean Salad. One day, I was cooking up a huge pot of Chickpeas (also called Garbanzo Beans) for my Chicken Pot Pie (recipe forthcoming). I thought it would be interesting to see if I could combine some of my favorite flavors and come up with a cold summer salad.
What I discovered is now a new favorite. Today I’d like to share the recipe with you so you can see for yourself.
When it comes to beans, I have two sides. The busy mama in me loves canned beans when I am feeling rushed in the kitchen. The frugal mama in me loves cooking dried beans because it makes an inexpensive food even cheaper.
If you would like to use canned, you can skip this next section and get right to the recipe.
Otherwise, here is how I cook dried beans. This is just my method – feel free to search the internet for alternative ways of cooking beans from scratch.
Using this handy strainer, I rinse the beans under cold running water. Keeping in mind that beans usually double in size after being soaked, I select a large, glass bowl and fill it about half full of the rinsed beans. I cover the beans with cold water and allow them to soak on the counter overnight (or for about 8 hours). Keep in mind that the beans will soak up the water so you want to make sure you have enough water to keep them covered.
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In the morning, I drain the water from the beans and rinse them with fresh, cold water. I then place the rinsed beans into my slow cooker. I cover my beans with cold water about 2 inches from the top of the slow cooker. Sometimes I add garlic or onion for extra flavor. I cook them on low overnight, for about 8 hours, or until tender, but not mushy.
I rinse the beans in cold water to stop the cooking process and then place in labeled Ziploc bags and freeze. Having frozen Chickpeas make them almost as convenient as canned. To use, I allow them to defrost in the refrigerator overnight. If I forget, I will place the frozen beans in my strainer and run under hot water to defrost quickly.
I use Chickpeas for pot pie, hummus, in soups, and this – my new favorite cold salad.
Please note that this recipe is very adaptable. Use what you have and experiment with your own additions. Now for the recipe:
1 Tablespoon Wine or Rice Vinegar (Apple Cider Vinegar may work well)
1 Tablespoon Oil (I used Olive)
1 Tablespoon Lime Juice (you can use fresh if you have it – I used this)
1/2 teaspoon honey (or 1/4 tsp. sugar)
a dash of red pepper for kick (optional)
1 Tablespoon chopped chives (just because I had them)
1/4 cup chopped red onion
1/4 cup chopped carrots (or any other chopped fresh veggies: spinach, zucchini, broccoli, bell peppers, etc.)
1/2 cup chopped cilantro
This salad tasted wonderful immediately after I made it. After a few hours, however, the flavor improved. I’ll bet you can guess that it was even better the next day. After that, I have nothing to report as it had been devoured by then.
I was unsure of how much I would enjoy a summer salad with Chickpeas as the main ingredient, but I have to admit, I was pleasantly surprised. I hope that you try it and agree.
What is your favorite summer salad?
This recipe was featured at Whole Food Mom On A BudgetPrint This Post