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Salade De Pois Chinche (Chick Pea Salad

Salade De Pois Chinche (Chick Pea Salad recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 30.6
Dietary: Gluten-free, Vegan, Vegetarian
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;€™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.
Ingredients
  • 1/2 pound Dried chick-peas picked over
Directions
  1. 1
    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.
  2. 2
    Drain the soaked chickpeas and rinse them well. Transfer them to a large saucepan and cover with 8 cups of fresh water.
  3. 3
    Bring the water to a boil over high heat. Reduce heat to low, cover the pot, and simmer the chickpeas for 1 hour.
  4. 4
    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.
  5. 5
    Drain the chickpeas well and transfer them to a bowl. Allow them to cool to room temperature.
  6. 6
    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.
  7. 7
    In a large mixing bowl, combine the cooled chickpeas, drained red onion, diced tomato, chopped olives, chopped green bell pepper, and chopped fresh parsley.
  8. 8
    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.
  9. 9
    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.

Keywords: chickpea, garbanzo, salad, mediterranean, vegan, healthy, lunch, side dish, herbs, basil, parsley, lemon, olive oil, onion, tomato, olives, soak, simmer, fresh, light meal
Read it online: https://www.chefs-mate.com/recipe/salade-de-pois-chinche-chick-pea-salad/