A quick and easy chickpea salad from our Feed Your Fire podcast episide, Tiger Blood—Don't Feed the Monster.
Listen to episode here.
Quick & Easy Chickpea Salad Recipe
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1/2 C. roasted red peppers, drained and chopped
¼ C. sun-dried tomatoes, drained and chopped
1 celery stalk, very finely sliced
½ C. walnuts, chopped
4 oz. provolone piccante, cut into small cubes
1 oz. Parmesan shards
¼ C. olive oil
Juice of ½ lemon
1 small shallot, minced
1 T. agave
5–6 basil leaves, thinly sliced
3 T. parsley, finely chopped
Salt and pepper (generous) to taste
1 C. chopped radicchio or arugula (optional)
To Prepare
In a large mixing bowl, combine the chickpeas, roasted pepper, sun-dried tomatoes, celery, and walnuts. Add in chopped provolone cheese and parmesan (optional if vegan) Mix in the cubed provolone and parmesan shards. Drizzle with olive oil and squeeze in the lemon juice. Stir in the shallot, agave, basil, and parsley. Season generously with salt and pepper.
Enjoy as is or serve with chopped radicchio or arugula for peppery-bite.
For a vegan option, skip the cheese and add olives.