Delicious Chickpea and Parsley Salad
I love chickpeas. They are so versatile. They can be used as part of a salad, as a dip, as an alternative meat patty for a burger, and so much more. They have a nice texture, and a subtle flavour. It is common in Mediterranean cuisine, where I also made a Fruity Lamb Tagine using chickpeas. It is full of protein, and a good part of a vegetarian diet or a high protein diet. They are also high in fibre. They are a rockhouse legume.
I made a salad recipe using chickpeas, parsley, mint, and feta cheese. This recipe uses instapot to cook the chickpeas, cut you can just as easily use a pot and lid. There is no need to soak the chickpeas. Here is the recipe below:
- 2 cups chickpeas, cooked
- 1 bunch parsley, finely chopped
1 bunch green onions, finely chopped
- 10 mint leaves, finely chopped
- 1 bell pepper, diced
- 4 garlic cloves, minced
- This is where we are at so far:
- 2 lemons, juiced
- 3 tablespoons olive oil
- Salt to taste
- 1/4 cup feta cheese
And here is the final product:
Chickpea and Parsley Salad
Servings: 6-8 servings
prep time: 15 minutes cook time: 35 minutes
2 cups chickpeas, cooked
1 bunch parsley, finely chopped
1 bunch green onions, finely chopped
10 mint leaves, finely chopped
1 bell pepper, diced
4 garlic cloves, minced
1/4 cup feta cheese
2 lemons, juiced
3 tablespoons olive oil
Salt to taste
- Measure 2 cups of chickpeas and put into the instapot. Add enough water to have 2 inches of water above chickpeas. Set to steam for 35 minutes on high pressure. Quick release when ready. Pour into a large bowl.
- Rinse and finely chop parsley, green onions, and mint.
- Dice the bell peppers.
- Mince the garlic. Add the feta cheese.
- For the dressing, juice the lemons and insert into bowl along with olive oil. Sprinkle salt to taste.
- Mix all ingredients and let sit in the fridge for 2-4 hours. Serve by itself or as a side.