This chickpeas salad with pickled onions recipe was the perfect recipe for the hot summer that we have been experiencing in Toronto! Seriously, we had experience five straight days of temperatures over 30° Celsius! Cold recipes are definitely a necessity, especially if your air conditioning system decided to break! I will stop here…
Before making your chickpeas salad, you have to determine if you want to use cooked or uncooked chickpeas. Chickpeas are very similar to beans and I usually use them in lieu of beans. I bought a bunch of them uncooked since I prefer to eat them fresh. For this salad, you can use the canned chickpeas and they will work just fine.
Chickpeas are mostly known for making the very popular hummus but they can be eaten so many different ways. You can make stews, salads, appetizers, etc.
How do you cook dry chickpeas?
The chickpeas are very hard so they require a long cooking time. The rule of thumb is for 1 cup of chickpeas you want to use 3 cups of water. Please be aware that they triple in volume. A little bit of chickpeas will go a long way. I used my instant pot since it has the high pressure feature and I was able to cook it in 35 min. If you don’t have one, a pot of the stove would do the job but with a longer cooking time. I seasoned them with salt and a dry bay leaf. That is it! You will know that your chickpeas are cooked once you can squish them with your fingers with some resistance. I will compare it to having your pasta cooked “al dente”. Keep in the water until they get to room temperature for usage or storage.
How to I store the chickpeas?
In a clean jar, I put the chickpeas with water to cover them. This is great If you want to use them within 3 days. For a longer storage period, use an air tight container with its water and put it in the freezer for up to 6 months.
How do you know that they turn bad?
When they have an off odor or you can see mold developed.
How to make chickpeas with pickled onions salad?
It is very simple. You drain the water of the chickpeas, pat them dry with a paper towel and put them in your salad bowl with all the other ingredients. I put some avocadoes, cilantro, peppers. In this salad, I didn’t use any tomatoes but you can certainly use them. Use your imagination and put what you enjoy eating! That is one of the reason why I love salad. There are easily customizable. I also used Pickled onions. You can find its recipe below.
I mixed all the ingredients and let them rest in the fridge for at least 15 min.
Chickpeas salad for the summer
- Prep Time: 40 min
- Cook Time: 30 min
- Total Time: 1h10 min
- Yield: 6 1x
- Category: lunch
- Method: Mixing
- Cuisine: American
- Diet: Vegan
Description
This is great salad for the summer. This recipe is also good with canned chickpeas.
Ingredients
- ¾ cup of pickled onion
- 1/2 bunch fresh cilantro, finely chopped
- 3 green onions, thinly sliced
- 2 limes (1 tsp zest, 1/4 cup juice)
- 1 Tbsp white wine vinegar
- 1 tsp of paprika
- 2 Avocados
- 2 cups of green and red peppers (diced)
- 1 cup of uncooked chick peas
- 1 tsp fine sea salt and ¼ tsp freshly cracked pepper
Instructions
- Put all the ingredients in a big bowl and mix well.
- Refrigerate it with a plastic wrap for at least 30 min.
- Serve cold.
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