SF
Difficulty level: easy
Chickpeas Salad Sandwich
Preparation time
25 minutes
Cooking time
45 minutes
When is it ready?
1 hour and 10 minutes
Chickpeas are very nutritional legumes, rich in protein and vitamins, and because of that they became the basics for many recipes in my kitchen. I know it seems very time-consuming to make them, and many people just buy them canned, but the truth is you simply throw them in water and come back later to cook them for an hour. I do that once a week, and then I can use them for a "tuna" salad, Hummus spread for sandwiches, legume casserole, slow-cooked dishes or simply for this chickpeas salad. The taste is divine and goes well with so many things! Try it, I promise you won't regret it.
Ingredients
Let's get cooking!
16oz/ 450g Garbanzo beans
2 tsps Baking soda
1/2 Cup extra virgin olive oil
3 tbsps Lemon juice
1/2 Garlic clove, minced
1/3 Cup parsley, chopped
Coarse salt, as needed
Soak the beans in tap water (temperature doesn't matter as long as the water are not hot) for 6 hours with 1/2 tsp baking soda. If you need to leave it for more than 6 hours, even better. But leave them soaked in the fridge for up to 24 hours. The baking soda helps the chickpeas absorb the water pretty fast, and it’ll make your life easier, so don’t skip it! Without it you’d need to replace the water every few hours and the soaking, as well as the cooking steps will be significantly prolonged.
When ready to cook the beans, filter them on a strainer and place them in a pot filled with fresh water and 1/2 tsp baking soda. Bring to boil and cook on medium heat for an hour. Filter the chickpeas when soft, and place in a mixing bowl. Add the rest of the ingredients and mix well.
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Serve with bread and spread, or use the chickpeas as suggested in recipes on my website.
ENJOY!
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P.s. - consider keeping the water in which the chickpeas were cooked. You can freeze them to use later. These water (named "aquafaba") now contain lots of protein and can be used for other phenomenal recipes (see here an example).