Greek Chickpea Salad
Prep Time 8 hours
Cook Time 30 minutes
servings
Ingredients
Chickpeas From Scratch:
- 1 lb chickpeas, dried
- 10 cups water
- 1 bay leaf
- 2 cloves garlic, peeled
- red pepper flakes, optional
- salt, to taste
Greek Chickpea Salad:
- 2 cups chickpeas, cooked
- 1 large cucumber, diced
- 1/3 cup onion, red; thinly diced
- 1/3 cup parsley, fresh; chopped
- 1/4 cup sun dried tomatoes, drained if in oil and diced
- 1/4 cup olives, kalamata; diced
- 6 cups arugula, for serving
Greek Chickpea Salad Dressing:
- 1/4 cup olive oil, extra virgin
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1/2 tsp oregano, dried
Instructions
Chickpeas From Scratch:
- Sort dry beans and remove any pebbles or overly dried beans.
- Cover chickpeas with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften.
- Drain soaking water and rinse beans.
- In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf and whole garlic cloves to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.
- Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.
- Remove the bay leaf and garlic cloves. Season the beans generously with salt to your liking.
Greek Chickpea Salad:
- In a large salad bowl, combine dressing ingredients.
- Prep all ingredients that need to be diced and chopped.
- Toss salad ingredients together in the salad bowl with the dressing. Refrigerate 10 minutes to allow the flavors to meld before serving.
- Serve over fresh arugula, if desired.
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