In my family there are many vegetarians, my mother, my grandmother, and a few of my aunts. If you go to one of their houses you will notice that at any given meal, you are bound to find a chickpea dish laying around. In Guyanese cuisine, chickpeas, or as we call it, channa is prepared in various ways. It is sometimes boiled and sautéed, known as boil & fry channa and served as a breakfast item. It is also a great addition to potato curry and served with rice or roti. Another popular way of preparing it is by shallow frying a batch till crisp and having it as a snack like this.

In my efforts to be more healthy this year, I have been trying to eat a salad before dinner each night. Now if you are of Caribbean culture then you know that that sentence just does not make any sense since our cuisine is so rich in carbohydrates! Nonetheless, I have found ways to make this easy for me and I have come to realize that it doesn’t always have to be green and leafy and boring, it can be exciting and flavorful and EASY. So here is a flavorful and easy-to-make salad that I know you will enjoy since it tastes just as great as it looks!

drain and rinse two cans of garbanzo beans, set aside

dice up one whole cucumber, and make sure to take the seeds out, set aside

dice up half of a red onion, you can add more or less if you like, set aside

grab a few sprigs of fresh parsley

give it a coarse chop, and yes, it is my kitchen 😉

I just love that damn cutting board! You can read all about it here

Make the dressing:

this is simple stuff with ingredients that I’m sure you have in your kitchen

now combine all the ingredients you set aside and toss together

Chickpea Salad

Chickpea Salad

Ingredients

2, 15.5oz cans garbanzo beans
1 cucumber diced
½ red onion diced (you can use as much or as little onion to suit your taste)
2 tablespoon fresh parsley, chopped
¼ cup olive oil
2 tablespoon white distilled vinegar
½ teaspoon black pepper
½ teaspoon salt

Instructions

Drain and rinse garbanzo beans, place in large mixing bowl.
Dice up cucumber and onions, set aside in the same bowl as garbanzo beans.
Chop parsley and add to beans, cucumbers, and onions.
Make the dressing by whisking together oil, vinegar, black pepper, and salt.
Pour dressing over bean mixture and toss.
Refrigerate for 1 hour before serving if you want it very cold.

Comments

Angela says

January 25, 2011 at 4:04 am

I love chickpeas, and this salad looks great! I will definitely try it. Just discovered your blog and wanted to compliment you on your photography and the site in general. I'm really enjoying following.

Your larabar recipe is what brought me to your site first! Mmm.

Ms. Gourmet Express says

January 25, 2011 at 4:11 am

Hi Angela,

Thanks so much for visiting! That larabar recipe is so close to the real thing, it is unbelievable! Take care and I appreciate your compliments 🙂

ShivaShakthi Asuri says

January 25, 2011 at 5:06 am

Really super healthy salad.

Zetagirl1920 says

January 26, 2011 at 2:32 am

Looks amazing!!

Ashley says

January 30, 2011 at 10:55 pm

This salad is amzing and so easy to make thank you alicia for this wonderful healthy meal 🙂

linda tilak says

May 28, 2014 at 9:45 pm

INSTEAD OF USING PARSLEY U CAN USE DILL ALSO GREAT WITH THIS SALAD

Micaella Lopez says

August 05, 2015 at 5:31 pm

I love chickpeas and add them to salads all the time. This looks so so good!!
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Chickpea Salad

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