The Raw Cooked Vegan

Friday, September 17, 2010

Chickpea Salad

If you haven't guessed already, you will soon realize that chickpeas are a popular item in my house. I really didn't know what else to call this recipe other than "chickpea salad" which is kind of generic sounding. But nonetheless, really tasty. I wanted to make something that would be versatile enough to go between slices of your favorite bread, scooped over pita wedges, on crackers or rolled in a tortilla with lettuce and avocado.

Chickpeas, also called garbanzo beans, are legumes (meaning pea and bean family) and have 140 calories, 5g of fiber, 6g protein, 1.6 mg of iron, 200 mg of potassium, and just over one gram of fat per 1/2 cup serving. They are also called cece or ceci in Italy, revithia in Greece and kichererbse in Germany.

I like to cook my own chickpeas from dried and it's much more economical. I do still use the can when I'm in a time crunch. I usually use Eden Organic. Their cans are BPA-free. So, if you are familiar with soaking and cooking beans, I recommend this method. You can make a lot of them at one time for several different dishes (including my favorite: Hummus Perfection)!

Chickpea Salad

1 and 1/2 cups chickpeas
2 TBS chopped fresh parsley
2 TBS chopped red onion
2 TBS Vegenaise
1 and 1/2 TBS fresh squeezed lemon juice
1 garlic clove, minced
1 tsp ground black pepper
1/2 tsp salt

In a medium sized bowl, mash chickpeas until chunky. Add remaining ingredients and mix well. Serve or keep refrigerated.

Cooking Dried Chickpeas:

Using whatever amount you want, rinse under water. Transfer to large bowl and cover with at least 4 to 5 inches of water. Let soak overnight or at least 12 hours.

Drain soaking water and rinse. Transfer to large stock pot and cover with 3 inches of water (more if you have a big batch). Do not add salt (it will toughen them). Bring to a boil, then reduce heat and cover with the lid slightly cocked so the water will not boil over. Make sure the water is still boiling slowly throughout. Skim off any foam. Cook for 1 hour and 45 minutes to 2 hours. This seems like a long time, but the longer you cook, the better they are. Remove from heat and drain.

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