The days are getting warmer, and you know what that means: grilling season! We love the fun get-togetherswith friends, families, and neighbors too. Of course, ribs and burgers are often stars of the show. But, for us here at Scrumdiddlyumptious, the sides are just as important! They are usually full of flavor, easy to prepare, and easy to transport. Our chickpea salad with sundried tomatoes is one such fresh and refreshing recipe that is sure to bring a bit of brightness to your net barbecue!
Chickpea Salad With Sundried Tomatoes: Delicious & Healthy Too
If you’re in a hurry, but you still don’t want to miss out on flavor or nourishment, our chickpea salad with sundried tomatoes is just the recipe for you. Our quick salad is perfect not only at the barbecue, but also, perfect as a lunch during a short lunch break. It gives you a nice energy boost without any food coma to look out for. Brimming with vitamins and minerals, it’s sure to keep you full and happy for a very long time! This dish is energy without letting you fall into a food coma and keeps you full for a very long time. Only pluses here!
For that summer feeling, we opted for sundried tomatoes and a refined pinch of sea salt and a dash of lemon juice. This trifecta ensures that your salad is wonderfully fresh. Keep in mind, that you can be judicious with the salt, because the sundried tomatoes already give the salad a burst of flavor and fantastic aroma. Plus, these bright red beauties are brimming with vitamin C.
The chickpea has long been on the rise due to its reported health benefits. It is a legume, just like beans or green peas, and brings just as much goodness to your daily diet. They’re high in fiber and protein as well, meaning you’ll be both full and fueled at the same time. Plus, chickpeas contain a lot of magnesium, iron and zinc, vitamin B1 and B6 too. None other than the American Heart Association sings the praises of all legumes and recommends integrating them into your diet much more often. So, why not today?
For this recipe, we recommend going for canned chickpeas. Dried chickpeas have to be soaked and cooked for quite a long time. Their canned counterparts are no less delicious and cut prep time down immensely. Another bonus: You can use the chickpea bean water, known fabuolously as aquafaba, in other recipes! It works well as a meringue or even as cocktail foam. What can we say? Our chickpea salad with sundried tomatoes brings a lot to the table!
Summer time is cookout time! Check out our spicy potato balls with dip, souvlaki, and grilled feta packets for more grill bliss.
Chickpea Salad with Sundried Tomatoes
Ingredients
- 1½ cups chickpeas canned
- 1 handful parsley
- 1 garlic clove
- 1 red onion
- ½ cup sundried tomatoes
- juice of one lemon
- 1 tbsp olive oil
- sea salt to taste
- pepper to taste
Instructions
- Rinse the chickpeas in a colander and drain them.
- Wash and chop the parsley, then place it in a bowl. Press the garlic, chop the onion and sundried tomatoes, and add them to the bowl.
- Stir in the lemon juice, olive oil, salt, and pepper. Add the chickpeas and mix everything well to combine.