Chickpea Salad in Vinaigrette Recipe

Name: Chickpea Salad in Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces garbanzo beans, drained & rinsed (1 can); ½ cup red onion, chopped (about 1/2 a medium sized onion); 2 tablespoons garlic, minced (about 4 cloves); 1 jalapeno, minced (red is best if you can get it); 3 tablespoons cilantro, finely chopped; 3 tablespoons mint, finely chopped; 3 tablespoons tarragon, finely chopped; 3 tablespoons parsley, finely chopped; 3 tablespoons thyme; 1 tablespoon red wine vinegar; 1 tablespoon lemon juice (the juice of 1 small lemon, or half a larger lemon); 1 ½ teaspoons cumin seeds, crushed; 6 tablespoons extra virgin olive oil; salt and pepper, to taste

Servings: persons

15 ounces garbanzo beans, drained & rinsed (1 can)
½ cup red onion, chopped (about 1/2 a medium sized onion)
2 tablespoons garlic, minced (about 4 cloves)
1 jalapeno, minced (red is best if you can get it)
3 tablespoons cilantro, finely chopped
3 tablespoons mint, finely chopped
3 tablespoons tarragon, finely chopped
3 tablespoons parsley, finely chopped
3 tablespoons thyme
1 tablespoon red wine vinegar
1 tablespoon lemon juice (the juice of 1 small lemon, or half a larger lemon)
1 ½ teaspoons cumin seeds, crushed
6 tablespoons extra virgin olive oil
salt and pepper, to taste

1
First make the vinaigrette so the flavors can combine.
2
Chop the herbs.
3
I find it easiest to put all the herbs in a pile, pulling the thyme leaves off the woody stems first, and then milling back and forth across the herbs with my knife to get a fine chop quickly.
4
Mince the garlic and jalapeno.
5
If you're worried about the heat of the pepper, remove the seeds and membranes.
6
In a bowl, combine the vinegar, garlic, jalapeno, herbs, lemon juice, cumin, salt, pepper and olive oil.
7
Add the oil last.
8
The longer the herbs, garlic and pepper hang out in the vinegar, the better the flavors will meld.
9
Add the drained and rinsed chickpeas and chopped red onion.
10
Stir to mix well.
11
Serve at room temperature.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 ounces garbanzo beans, drained & rinsed (1 can), ½ cup red onion, chopped (about 1/2 a medium sized onion), 2 tablespoons garlic, minced (about 4 cloves), 1 jalapeno, minced (red is best if you can get it), and more.

Yes, Chickpea Salad in Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea Salad in Vinaigrette

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