Chickpeas, also known as garbanzo beans, are one of my favorite beans to work with. They are so versatile in that you can create pretty much any dish with them and they will come out amazing (see my chickpea and avocado wrap recipe). Not to mention hummus! Chickpeas make the best hummus! (Note: To see my hummus recipes, check out the side menu bar labeled Hummus! Or click this link). Chickpeas are a wonderful addition to a vegan diet. They are naturally low in fat, high in fiber, protein and minerals. Their neutral taste allows you to add any spice or flavoring you want, and the beans will adopt that flavor and make it its own!

This salad is soooo simple and has barely any cook or prep time. It’s just chopping up veggies and adding them in a bowl! If you are using canned chickpeas, then you are not cooking at all! This recipe has 2 steps to it, and 3 if you are cooking the beans. That’s it!

So…let us begin!

You will need:

• 4 cups cooked chickpeas (about 4 cans worth)
• 1 cup chopped cilantro
• 3/4 cup sliced black or kalamata olives
• 1/2 cup sliced sundried tomatoes
• 1/2 cup thinly sliced chives or green onions
• 1 1/2 tbsp lime juice (about the juice of 1 large lime or 1 1/2 small)
• 1 tbsp extra virgin organic olive oil (hint: you can use the oil from the sundried tomatoes if you want, as most of these oils are also extra virgin)
• salt and pepper to taste

Step 1:

Note: If you are using cooked chickpeas, skip this step and go to the next one

If the chickpeas aren’t cooked, first soak the beans overnight in water, then boil them according to the package instructions the next morning. Set aside to cool for your recipe

Step 2:

Add the four cups of chickpeas into a large mixing bowl. Thinly slice the remaining ingredients and add them to the bowl.

Step 3:

Add the olive oil, lime juice, salt and pepper, then mix all together. Put in the fridge for about 15 to cool and let the ingredients marinate together.

And that’s it! Take out the chickpea salad, mix together, then plate in a bowl. You can add some avocado to the mix like I did, or any other ingredients you prefer.

This salad can be eaten alone as full meal, or you can use it as a filling for a vegan wrap. You can use collard green leaves, tortillas or pita bread for wrapping! This recipe is very versatile, so get creative and come up with whatever you want!