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Chickpea Salad Recipe

If you have a package of New Mexico Mesa Spicy Fiesta soup, use the chickpeas from that package. (Save the spice packet and simmer it with a cup of rice and 3 cups of chicken broth for an easy side dish with chicken or pork chops.) A 1-cup serving of the chickpeas will provide about 15 grams of protein and 12 grams of fiber for a nutrition packed meal in any season.

Recipe Ingredients:

  • 12 ounces dried chickpeas
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon poupon mustard, optional
  • Salt and pepper to taste

Optional Additions:

Choose 3 or 4. The more additions the more texture this great Mediterranean salad will have. It can be a side dish or main course!

  • About 6 ounces artichoke hearts, sliced
  • 1 cup grape tomatoes, sliced in half
  • 1 cup purple onion, diced
  • 1/2 cup black olives, sliced in half
  • 1 cup crumbled feta cheese
  • 3-4 ounces fresh baby arugula
  • 2 ounces pine nuts or sliced almonds, toasted
  • 2 cups cut up chicken breast

Chickpea Salad Recipe Directions:

  1. Rinse, drain and pick over peas. Place in a medium bowl with water filled to the top. Let the peas soak overnight.
  2. Drain peas and bring to a simmer in fresh water for 1-1/2 hours. Test peas by pressing a pea against the side of the cook pot with the back of a spoon. The peas should be firm but tender; they should be able to be squashed, but not mushy. Place peas in colander to drain.
  3. Prepare all fresh additions.
  4. Mix olive oil, lemon juice and mustard in bottom of large salad bowl.
  5. Add in fresh ingredients, toss and serve or may refrigerate until ready to use. We like a light dressing, but feel free to add a couple more tablespoons of lemon juice and olive oil, if you’ve added a lot of fresh ingredients.