Every winter, after weeks of eating hearty soups and stews, I start craving something really light and fresh. I just get sick of all of the super cooked down hot food. I want bright, I want it to taste like SUNSHINE. You know what I’m sayin’?
So today I threw together this quick salad with a couple of cans of chickpeas that I had hiding in the back of my pantry. It’s really fast, easy, and bursting with fresh flavor!
Lime juice can sometimes have a slightly bitter bite to it, so if you’re not into that or limes just aren’t available in your area, this salad would be just as delicious with lemon juice. If you want to cut the price in half, cook your own chickpeas from dry. I haven’t done it but I’m sure it’s just as easy as cooking any other bean… especially if you cook them in the slow cooker!
Another interesting twist to this salad would be to add a touch of honey and chopped jalapeno. Unfortunately, I didn’t think of that until just now as I was typing this. Someone try it for me and let me know how it is! Thanks!
Cumin Lime Chickpeas
Cumin Lime Chickpeas
Servings 6Ingredients
- 2 15oz. cans chickpeas (garbanzo beans) ($2.18)
- 1/2 red onion ($0.51)
- 1/2 bunch fresh cilantro ($0.39)
- 2 cloves garlic ($0.15)
- 1 lime ($0.25)
- 2 Tbsp olive oil ($0.22)
- 1 tsp ground cumin ($0.05)
- 1/8 tsp cayenne pepper ($0.02)
- 1/4 tsp salt ($0.02)
Instructions
- Empty both cans of chickpeas into a colander and rinse with cool water. Let the chickpeas drain as you prepare the rest of the salad.
- Remove the cilantro leaves from the stems and then roughly chop. Dice the red onion. Place both in a large bowl.
- Prepare the dressing by squeezing the juice from one lime into a bowl and adding the olive oil, cumin, cayenne pepper, and salt. Finely mince two cloves of garlic and add them as well. Stir everything to combine. Taste and adjust salt to your liking.
- Add the drained chickpeas and the dressing to the bowl with the cilantro and onion. Stir to combine and then serve! The flavor intensifies the longer it sits so, refrigerate before serving for a stronger flavor.
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Nutrition
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Step By Step Photos
I had a couple lonely cans of chickpeas in my pantry, so what better to do with them than add my favorite flavors…
Cilantro, lime, garlic, and onion! This really is my favorite combo. Anytime I need something to taste fresh and vibrant, this is what I reach for.
Rinse the chickpeas in a colander with cool water to remove all of that canned flavor. I’m sure making fresh chickpeas from dry would not only be more inexpensive but the flavor would be even more clean and fresh. Note to self: make fresh chickpeas.
Remove the leaves from the stems of the cilantro and then give them a rough chop. The leaves pull off easily so this should take no more than a minute or two.
Dice the red onion and place it in a bowl with the cilantro.
Squeeze the juice from one lime into a bowl and add the olive oil, cumin, cayenne, and salt. Mince the garlic and add that as well.
Stir it all up and now you’ve got a delicious cumin dressing. Give it a taste and adjust the salt and any other ingredients as you see fit.
Add the drained chickpeas and dressing to the bowl with the cilantro and onion. Stir until everything is coated in dressing and then serve!
The salad will be even more intense the next day! …if it lasts that long!
This was GREAT! We are baking up the Vegetable Tian tomorrow. I usually don’t bake in the summer but this looks worth turning on the oven for. ;-) Thanks so much for posting. First time here and the step-by-step format with photos makes these drop-dead simple. I’ve shared this link with several friends.
this was good! I added avocado!yum!
I made this tonight, it was delicious! Very light and fresh and easy to do.
This is deeelicious. I’ve got it in my fridge right now ruminating.
It reminds me of the chickpea salad at my favorite Indian restaurant.
Made this last night with jalapeno, tomato, and flaked grilled tuna. Had it in a soft corn tortilla for a fish taco twist! It was very good!! Next time I might add some shredded cabbage for a little crunch in the taco.
oh my goodness! this was so fantastic. Wish I would have made a bigger batch but am heading out for more garbanzos tomorrow to make it again. SO SO GOOD!
Sounds delicious. Think I’ll try this with quinoa and add jalapeno, feta and red wine vinegar !
This was so great… I used only about a quarter of the red onion (I get some mad onion breath if I have to much), and took your suggestion of adding the jalapeno, plus added a little red wine vinegar. All my coworkers were jealous of my salad for the week!
This is my new favorite lunch! I had a half a can of corn leftover that I tossed into the last batch- yum! I eat it plain or in a wheat tortilla with spinach.
Made this.. It’s yummy!
You can leave out the cilantro but I would definitely replace it with parsley. You need that bit of green freshness to balance the other flavors.
Would it be a big deal to leave the cilantro out of this recipe? I’m one of those cilantro-phobes (they say it’s genetic!) so I stay away from it as much as possible.
This was a TON of onion for me. Next time I’m going to start with a quarter of one and go from there.
This is good. Do add the jalapeno (about a teaspoon minced)and just a little honey (1/4-1/2 tsp.). I also added about 1/4 cup toasted slivered almonds which really “made” the salad in my opinion!
I just made this and it is waiting for me in the fridge. I’m hoping it’ll be good for lunch tomorrow, between classes!