My Favorite Chickpea Salad

Vegetarian and without gluten, this Chickpea Salad is my total top choice.

It has cucumber, onions, dates, and olives threw together in a tasty dressing. It’s likewise extraordinary for supper prep.

As a vegan, chickpeas are one of my total top choices!

There’s such a lot you can do with them. Make hummus, chana masala, add to burgers, and obviously, they make the best plate of mixed greens.

I have had a lot of chickpea plates of mixed greens, some great and some outright exhausting. With regards to serving mixed greens, I generally like difficult new things. New dressings, new flavors, that is what keeps them intriguing right?

The chickpea serving of mixed greens that I am offering to you all today is my outright top pick. It has the ideal equilibrium of flavors and makes an incredible veggie-lover dinner. I regularly have this for lunch.

At whatever point it comes to making servings of mixed greens with chickpeas, I like to begin with crude chickpeas. Canned is fine when I am in surge however on the off chance that I can prepare, I generally prefer to utilize crude chickpeas and bubble them toward the beginning of the day. The surface is simply such a great deal better as I would see it.

You can utilize a customary burner pressure cooker or utilize an Instant Pot, as I did to cook the chickpeas.

Normally when I am making chole or any Indian-based formula, I like my chickpeas excessively delicate and I typically cook them for 25 minutes on high pressing factor utilizing the moment pot.

For a plate of mixed greens, however, 15 minutes is adequate as a little firm surface is liked.

Why This Chickpea Salad Works?

This is my #1 plate of mixed greens on purpose. There are such countless flavors and every one of them meets up so pleasantly here.

There’s the smash from the onion and cucumbers, the pleasantness from the dates, the pungency from the olives.

The dressing is minimal tart and minimal sweet and the paprika and oregano simply add the ideal contacts to the serving of mixed greens.

This plate of mixed greens can’t be simpler to make, it requires a couple of fixings and best of all, you can make this ahead of time. I ordinarily make it extra and then it makes extraordinary snacks for the following 2-3 days.

So if you are searching for a feast pre-serving of mixed greens, this one is certainly up there.

Also, the plate of mixed greens is likewise vegetarian, without gluten and sans nut. So ideal for every single dietary limitation.


Chickpeas: I like utilizing crude chickpeas at whatever point conceivable. Thus, I drench them short-term and afterward cook in the first part of the day.

For this formula, I utilized 1 cup of crude chickpeas. If you need to utilize canned chickpeas, that will associate with 2 3/4 cup cooked chickpeas.

Onions and Cucumber: these are my #1 add-ins. They give the plate of mixed greens a pleasant crunch and newness.

Olives: for this formula, I have utilized a blend of green and dark olives. I essentially got a little box of Italian olives from the general store and that is the thing that I utilized in the formula.

You can whatever olives you like.

Dates: my total most loved fixing in this formula is Medjool dates. You can utilize more dates here if you need, I thought 3 was only a decent number.

A replacement for dates would be some other dried sweet natural product like perhaps apricots or even raisins will be decent.

Oregano: dried oregano is the thing that I have utilized here. You can utilize whatever other dried spice that you like too like thyme, marjoram, and so forth

Paprika: this flavor confers a little heat to the plate of mixed greens. Since we have some sweet components these aides balance the flavors.

Garlic powder: you might just utilize some new minced garlic on the off chance that you don’t have garlic powder available.

Parsley: new parsley is utilized as a topping here. I love the parsley here however you can substitute it with cilantro if you need.

Dressing fixings: for the dressing, I have utilized olive oil, red wine vinegar, dijon mustard, and maple syrup. You can change every one of these fixings to taste.

On the off chance that you favor a better dressing add a greater amount of the maple syrup, if you incline toward more grounded mustard flavor, add a greater amount of the dijon mustard.

You can make a major group of this serving of mixed greens and keep it in the cooler, it will be useful for 3 days without any problem. You can even take it with you for picnics and can likewise prepare it in your lunch-boxes.


Drench chickpeas short-term in 3 cups water. Toward the beginning of the day, channel the water, flush the chickpeas and move then to an Instant Pot with 2-3 cups water. Cook on high pressing factor for 15 minutes. Allow the strain to deliver normally.

Or then again you can utilize 2 3/4 cups of canned chickpeas.

1-Transfer the cooked chickpeas to a bowl. Add the slashed onions, cucumber, olives, and dates.

2-Add the dried oregano, paprika, salt, and pepper.

3-In another container or bowl, make the dressing by combining as one olive oil, red wine vinegar, dijon mustard, and maple syrup. Blend until it’s all very much joined.

4-Pour dressing over the plate of mixed greens and blend truly well until everything is very much consolidated.

Include the newly slashed parsley and blend. You can serve this chickpea plate of mixed greens quickly yet I like to cover and chill for 20 to 30 minutes before serving. This aids in tenderizing the flavors together.

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