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Warm Chickpea Salad

Name: Warm Chickpea Salad
Prep time: 20

(35 votes, average: 4.03 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

This Warm Chickpea Salad is great on its own as an appetizer, or as a side dish with meat or fish. I have even used it as a sauce for spaghetti, and as a...

3 tablespoons extra virgin olive oil
1 dried red pepper, deseeded and broken into pieces
1 clove garlic, thinly sliced
2 large shallots, thinly sliced
1 pint cherry tomatoes, halved
2 (14-ounce) cans chickpeas, drained and rinsed ( see Ann’s Tips)
½ cup chicken broth, stock, water or chickpea broth
3 tablespoons freshly grated Parmesan cheese (optional)
3 tablespoons roughly chopped Italian parsley
1 tablespoon chopped mint leaves
Juice of ½ a lemon (optional)
Sea salt, to taste

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Nutrition Facts

Calories

462 cals

Fat

18 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

9 g

Carbohydrates

59 g

Sugar

16 g

Fiber

16 g

Protein

20 g

Sodium

965 mg

Directions

Heat the olive oil over a medium high heat in a sauté pan or large frying pan. Add the red pepper and the garlic. Cook until the garlic starts to turn golden, then add the shallots. Cook until the shallots have softened and started to take color, about 8 minutes. They should not be burned, just golden.
Add the cherry tomatoes. Cook until the tomatoes are soft, and have started to caramelize, about 8 minutes. Add a little of the reserved chickpea stock as you cook to keep the pan moist.
Add the drained chickpeas, Parmesan cheese, if using, and stock or broth. Mix well and cook until the sauce looks syrupy and the chickpeas are warmed through. Add the chopped herbs. Mix well, cooking for another minute. Stir in lemon juice and season to taste. Serve warm.

Chef Tips

If you’re into making your chickpeas from scratch, for an even more delicious salad, try our <a href=”http://www.cookforyourlife.org/recipes/basic-chickpeas/”>basic chickpeas </a>recipe. It makes roughly the same amount as the 2 cans.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.