As the heat rises, I tend to eat cooler or cold foods. There is nothing as satisfying as a refreshing salad or drink in the hot Summer months. To that end, I’m inventing salads left and right. Needing something cool to eat doesn’t cancel out the fact that I also want something that has been cooked or is creamy in some way. This salad pulls in the flavors of a cooked soft garlicky chickpea with the fresh zing of red onions, olives and lemon. I love this as a side dish to a gorgeous filet of white fish or on it’s own as a hearty snack.
Garlic Chickpea Summer Salad Recipe
- 16 oz of chickpeas (either soaked over night for a minimum of 8 hours or out of a can)
- Half cup finely chopped red onion
- 1/2 cup of sliced kalamata olives
- 3 Tbsp of fresh lemon juice
- 1 Tbsp olive oil for cooking
- 2 medium cloves of garlic finely chopped
- 3 Tbsp of finely chopped cilantro
- 2 Tbsp of crumbled feta cheese
- 1 minced jalapeno pepper (can remove the pith and seeds to eliminate too much heat)
- Pinch of salt and more to taste if desired
1. The skin on chickpeas, though edible, tend to be a bit rough and fall off the chickpea while soaking and cooking. I like to run my ringers through them occasionally while they are soaking to loosen the skins off and pick them out as the come floating to the surface of the water. If you are using canned chickpeas, I’d do this as well. Place them in a bowl and cover with water. Agitate them a bit with your fingers bring the skins to the surface. If you really want to get ambitious, you can gently pinch the skins off of all of the chickpeas. I rarely do this.
2. Pour oil and minced garlic into a sauce pan and sauté on medium heat until just the moment that the garlic begins to turn color. Then pour in the chickpeas, lower the heat to medium/low and stir to warm. Mash a few of them up with the back of the spoon to add some creaminess to the texture. Once warmed, set aside to cool.
3. Mix the other ingredients in a lovely deep bowl and then add the cooling chickpeas and mix.
4. Store in refrigerator for at least an hour before serving. Flavors intensify with time. Stir before serving. Good for 3 days.
Alexandra Goldhammer says
I used to pop off the garbanzo bean skins and save them for my last bite as a kid. Thanks for that long lost food memory.
Elena Rego says
Alexandra, I never thought of keeping them and eating them! I might have to try that. Or maybe mix them in with something else. Thanks for posting and you’re very welcome!