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
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 is WONDERFUL! Just made it for lunch. I made a half-recipe. Then served myself 1 cup for now, and saving the other cup for lunch tomorrow! It’s like all my favorite things in one bowl. Your recipes never strike out Beth! Someone ask me last night on Facebook if all I eat is your recipes…. seems like it! :)
I just made this for my lunch tomorrow and had my roommate try some. His response ‘this is the freshest-tasting thing I’ve ever eaten’
As always, thank you. Also, I substituted cumin for paprika which worked equally well :)
You can cook the garbanzo beans in a pressure cooker too!
Just made this using one can of chick peas and added sliced carrots and cucumber. Used lemon instead of lime and green onion in stead of red onion. Basically – I used what I had on hand! It tastes incredible! So fresh!
Made this and its GREAT! Thanks so much! This is the first recipe I have made from here and plan to make many more..Can’t wait to try others.
We made these last night, along with the kale, swiss and tomato pizza :) Both recipes were awesome! Filled us up so quickly.
I make something very similar to this with black beans…but add chopped red pepper and maybe a little chipotle powder!…..then I add fresh tomatoes to serve! I mix up mashed avocado with an equal amount of Greek yogurt and use it to “dress” my salad! I eat this stuff every week! And, yes, it IS better the next day, too! Just recently found your site and will be here daily, I’m afraid! (Chris in Indiana)
If you stick this in a tortilla with salsa, this makes an absolutely excellent taco filling!
Well I made this, but my husband wanted hummus, so I blended everythimg and added 2 Tbsp. more of oil to help it mix. Tasted great with your Naan recipe;)
Tonight’s dinner! This is fantastic! Thank you SO much for all your great ideas! : )
Just made this, but added bell peppers and radishes and a cucumber as well. Sweet summer salad. The dressing is amazing and works so well with everything in it!
Tiffany – Yes, in fact, I find it even tastier the next day!
Looks yummy! Do you think this could be made ahead? My sons preschool has a bbq tomorrow night and they want the food dropped off in the morning. Would it be ok if I made it tonight? Thank you!
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!