How to Make Chickpea Salad

A delightfully easy, high protein, low fat salad. Can be refrigerated for up to a week and enjoyed warm or chilled.

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How to Make Chickpea Salad Recipe
8 Steps
Ingredients
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1
Soak dried chickpeas (garbanzo beans) in cold water overnight and drain in a colander.

Soak dried chickpeas (garbanzo beans) in cold water overnight and drain in a colander.

2
Put chickpeas into a large pot, ensuring they're completely covered by water and simmer for an hour.

Put chickpeas into a large pot, ensuring they're completely covered by water and simmer for an hour.

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3
Scoop the foam off the surface as it collects.

Scoop the foam off the surface as it collects.

4
When the chickpeas are so soft they melt in your mouth and the skins just slide off, they're ready to be drained. This should be about an hour or so after you started cooking them.

When the chickpeas are so soft they melt in your mouth and the skins just slide off, they're ready to be drained. This should be about an hour or so after you started cooking them.

5
Chop the kalamata olives in half.

Chop the kalamata olives in half.

6
Finely chop the onions, add the chickpeas and  olives.

Finely chop the onions, add the chickpeas and olives.

7
Squeeze the lime in, add olive oil and balsamic vinegar and mix all the ingredients (except for the yoghurt) together in the bowl. Add salt and pepper to taste.

Squeeze the lime in, add olive oil and balsamic vinegar and mix all the ingredients (except for the yoghurt) together in the bowl. Add salt and pepper to taste.

8
Serve your salad warm or chilled  with a dollop of yoghurt.

Serve your salad warm or chilled with a dollop of yoghurt.

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