So you’re standing in front of your pantry and don’t know what to fix. As you peruse each shelf, your eyes become fixed on the chickpeas. Chickpeas are one of those foods that taste good but you don’t normally think about whipping something up with them. I think most people either love them or hate them.
Tangy Chickpea Salad
I don’t know about you, but my family likes the taste of chickpeas. They remind me of spring or summer, when the garden is full of veggies ready to be picked. This tangy chickpea salad is a great treat for any appetizer.
Topped with cherry tomatoes, red onion and celery, this salad is delicious and bound to make anybody fall in love with this new recipe! If you don’t like chickpeas, this recipe may make you a believer! The flavors are truly divine!
Now before I share more about this recipe, for those who have been following my site for a while- you know how much I love my instant pot and Air Fryer! The instant pot is my favorite way to make chickpeas now, which is needed of course for this recipe. I am also including one can’t miss recipe for the Air Fryer too!
Here’s a couple of my favorite recipes using chickpeas:
- How to Make Chickpeas in the Instant Pot
- Instant Pot Curried Chickpea Salad Sandwich
- Instant Pot Pumpkin Chickpea Curry
- Air Fryer Ranch Seasoned Chickpeas
Using amazing tools like the instant pot and the air fryer just make it even easier!
Ok, back to the recipe- like I said, this tangy chickpea salad is truly delicious. It would make the perfect dish for a potluck or to have at home.
Lifver 7-inch/16oz Porcelain Soup Bowl/Salad Bowl Set, Natural White,Set of 6Lipper International 8203-4 Small Bamboo Bowls, Set of 4Premium Tongs – Set of 3 – Heavy Duty Non-Stick Stainless Steel Silicone Dressing Food Storage Containers, 1.1 Ounce, Assorted Colors, Set of 4
- 5 cups chickpeas, rinsed (I make mine in the instant pot)
- 2 carrots. Shredded
- 1 container cherry tomatoes, quartered (255g)
- 1 red pepper, diced
- 3 stalks celery, chopped
- 1/2 red onion, chopped
- Juice of one lemon
- 1 tbs olive oil
- 1 tbs apple cider vinegar
- 1 tbs maple syrup
- 1.5 tbs dijon mustard
- Salt and pepper to taste
Peel, prep and chop all your veggies.
In a large bowl, mash half of the chickpeas. Don’t mash too many as you want lots of texture.
Add the veggies into the bowl with the chickpeas and mix.
In a small bowl combine the ingredients for the dressing, whisking well.
Pour the dressing over the chickpea salad and mix until everything is coated.
Refrigerate until ready to serve (at least thirty minutes or up to one day).
Makes roughly 8 cups.
There you have it! This simple, delicious recipe will make you want more! Enjoy!!!
Make sure to print your recipe below!