Crunchy Chickpea Salad

Pin It There are a lot of good things to say about chickpeas. They are a good source of protein, very low in fat, very filling, and in my opinion, very tasty too. Oh, and did I mention versatility? Chickpeas can be used in soups, salads, as side dishes, or as a snack. And it's pretty inexpensive too. So with all that going for them, why aren't these beans more popular?

My guess is that most people just never see chickpeas on the menu except at Indian restaurants. And while I love a good Chola Masala, I think it is a shame that garbanzo beans don't get more exposure in the restaurant scene.

So I am doing my part to promote these wonderful food! As usual here at Pink Bites, this is an easy dish, healthy and it is a perfect meal for one.

Carrots and celery give this salad a nice crunch, while the sun-dried tomatoes bring a punch of unexpected flavour.

Crunchy Chickpea Salad Recipe:

1 can chickpeas, drained and well rinsed

2 celery stalks, chopped

1/2 red onion, finely chopped

2 carrots, chopped

a handful of sun-dried tomatoes, chopped

chopped parsley

shaved Parmesan

Make a salad dressing with 1 part lemon juice or vinegar, 2 parts olive oil (I mix a little bit of the sun-dried tomato oil), salt and pepper.

Mix all ingredients and the dressing, I like to put them in a Tupperware, close the lid and shake it.

Top it with Parmesan shavings and freshly ground pepper.