This Salade De Pois Chinche is a refreshing and hearty salad that celebrates the earthy flavor of home-cooked chickpeas. By soaking and simmering the dried legumes from scratch, you achieve a superior texture compared to canned alternatives. The salad is packed with crunchy red onion, juicy tomatoes, and briny black olives, all tossed with a bright dressing of fresh basil, parsley, lemon juice, and white wine vinegar. It’s a perfect light lunch for warm days, a satisfying side dish for grilled meats, or a make-ahead component for picnic baskets. The flavors meld beautifully, making it even more delicious the next day.
Salade De Pois Chinche (Chick Pea Salad
Description
This Salade De Pois Chinche is a refreshing and hearty salad that celebrates the earthy flavor of home-cooked chickpeas. By soaking and simmering the dried legumes from scratch, you achieve a superior texture compared to canned alternatives. The salad is packed with crunchy red onion, juicy tomatoes, and briny black olives, all tossed with a bright dressing of fresh basil, parsley, lemon juice, and white wine vinegar. It&# 226;ÂÂs a perfect light lunch for warm days, a satisfying side dish for grilled meats, or a make-ahead component for picnic baskets. The flavors meld beautifully, making it even more delicious the next day.Ingredients
Directions
-
Rinse the dried chickpeas thoroughly and place them in a large bowl. Cover with water and let soak at room temperature for at least 8 hours or overnight.
-
Drain the soaked chickpeas and rinse them well. Transfer them to a large saucepan and cover with 8 cups of fresh water.
-
Bring the water to a boil over high heat. Reduce heat to low, cover the pot, and simmer the chickpeas for 1 hour.
-
Add 1/2 teaspoon of salt to the pot. Continue simmering for 15 minutes more, or until the chickpeas are tender but still hold their shape.
-
Drain the chickpeas well and transfer them to a bowl. Allow them to cool to room temperature.
-
While chickpeas cool, place the thinly sliced red onion in a bowl of ice water for 10 minutes to mellow the flavor. Drain well and pat dry.
-
In a large mixing bowl, combine the cooled chickpeas, drained red onion, diced tomato, chopped olives, chopped green bell pepper, and chopped fresh parsley.
-
In a small bowl, whisk together the dried oregano, dried tarragon, shredded fresh basil, lemon juice, white wine vinegar, olive oil, minced garlic, and salt and black pepper to taste.
-
Pour the dressing over the chickpea mixture and toss gently but thoroughly to coat all ingredients evenly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 30.6kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.9mg1%
- Total Carbohydrate 5.3g2%
- Dietary Fiber 2.2g9%
- Sugars 2.2g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chickpeas can be prepared up to 1 day in advance. Store the cooked and cooled chickpeas covered in the refrigerator before assembling the salad.
If using canned chickpeas, rinse and drain them well to save time; skip the soaking and boiling steps.
The salad tastes best after sitting for 30 minutes to allow the flavors to meld, but can be served immediately.
