A salad can be a complete meal. Just like this one that I made for lunch today. Full of chickpea protein, it has all the macro-nutrients you need for a productive afternoon: protein, carbohydrates and healthy fats.
In terms of flavor, it is fresh but with substance: celery and spring onion give it character; lime juice and herbs make it vibrant.
As it is, the recipe is vegan, but this salad would also be great with cubes of feta cheese on top or even shredded tuna.
I got inspired by a Cookie and Kate recipe when I was looking for recipes that would allow me to use up all the celery that jumped into my shopping cart last weekend. If you follow me on Instagram, you certainly saw how irresistible it was.
This particular recipe attracted me with its fresh looks and the combination of ingredients. It’s just that I love chickpeas!
With small adjustments to what I had in the fridge and to my taste preferences, this version was great, completely appropriate for a sunny day.
I used a lot of lime juice in the seasoning. And for herbs, I used a mix of basil and parsley. But I was convinced that it would look – and taste – just as good with coriander and lemon.
Or, for those who prefer a less acid seasoning, you can forego the lime/lemon juice and season the salad with extra virgin olive oil, salt, and pepper.
Here’s the recipe, make sure you try it.
Chickpea Salad With Carrot And Herbs
For 2 persons
- 1 can cooked chickpeas (400 grams)
- 1 grated carrot
- 2 celery leaves cut into small pieces
- 1/2 cucumber peeled and cut into small cubes
- 1 spring onion sliced thin (or half purple onion chopped)
- 6 to 8 basil leaves cut into strips
- 1 tablespoon chopped parsley
- 2 tablespoons lightly toasted pumpkin seeds
As for seasoning, I made a lime vinaigrette:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon of vinegar (I used cider but you can use other if you prefer)
- Pink Himalayan Salt (3 rounds of the mill)
- Black pepper (3 rounds of the mill)
- 1 teaspoon Dijon mustard (or use the one you have at home)
Begin by opening the can of the chickpeas, pass it through water and drain well.
Peel carrot and parsley with a hole grater or in the kitchen robot. I made it by hand …
Peel the cucumber and break into cubes. Do the same with the purple onion, if you use it.
Wash the celery and the chives (if you use) and cut into thin strips.
Wash and chop the basil and parsley.
Mix everything in a bowl and let it rest while you toasting the seeds and make the sauce.
To toast the seeds: put a small frying pan on the fire, without fat. Pour the seeds and shake the pan to keep from burning. When they begin to pop, shake the skillet for another 30 seconds and turn off the heat. Put the seeds on a plate or bowl soon afterward, not to burn because in the pan will continue to toast …
For the vinaigrette: mix all the ingredients in a large glass and beat with a fork until creamy. Taste and adjust the seasonings to your taste.
Put the sauce on the salad and mix it well. Let it rest for another 15 minutes, for the flavors to develop together. You can put it in the fridge if it’s a very hot time.
When you want to serve, pour the seasoned salad on the platter or goblet to the table and sprinkle with the toasted pumpkin seeds.
I confess here that I forgot the seeds when I photographed the salad. But I ate them later.
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