Well, you can do just anything with these beans,

except chew on the dried ones.

Serves 4 people or one ravenous vegan.

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​​Chickpea Salad #1

​Ingredients

2 cups dried chickpeas

1 bunch parsley

1 cup grated cucumber

1/2 cup grated beets

1 cup grated carrots

1/2 cup chopped fresh basil or tarragon

a splash of olive oil

a pinch of fleur de sel (superb French sea salt)

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​How To

For an exquisitely simple salad, just:

1. Soak the beans overnight

2. Cook the beans(40 to 60 minutes), (and yes peel the cooked beans).

3. Chill and add chopped parsley, cucumber, grated carrots and beets.

4. Splash some olive oil over the ingredients

5. Add some French salt and either basil or tarragon. 

6. Use either apple cider vinegar or fresh lemon juice to complete the dressing.

7. Stir and serve.

 

 

 

Chickpea Salad #2

​Marinated Chick Pea Salad

(adapted from the Silver Palate, p. 216)
 

Ingredients​

1½ cups dried chickpeas (soak overnight)

½ cup olive oil
1 cup finely minced white onion
½ red pepper (if you have one)
6-8 small broccoli heads
Four springs fresh thyme
½ cup Thompson raisins or we also use dried cranberries
Pinch of French salt
½ cup white wine vinegar or apple cider vinegar or apricot vinegar or…..

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To Do

1. Cook the chickpeas and if you want to, peel them.

2. Cook the onions and thyme slowly in the preheated oil. This takes about 25 minutes.

3. Add the red pepper and broccoli pieces and cook about 5 minutes.

4. Add the chickpeas beans, the raisins and the salt. Stir for about 5-8 minutes.

5. Pour into a bowl and add the vinegar over the hot mixture. 6. Refrigerate overnight and then feast tomorrow.

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This salad is a tasty & colourful side dish for about 5 people or a main dish for 3.
Once you feel free to play with this salad, you'll substitute different vegetables and experiment with vinegar flavors.  We like to add fresh chopped parsley at the end just because it is good for us.