Green Chickpea Salad

Green Chickpea Salad

Canned chickpeas are one of my go-to items when I’m looking for something quick. This salad started out without the chilli or greens but has evolved over the years.

Enough for 2
1 small red chilli, finely diced, optional
1 tablespoon sherry vinegar or lemon juice
1 can chickpeas (400g / 14oz), drained
1/2 bunch cavalo nero, kale, spinch or silverbeet (chard)
2 handfuls finely grated parmesan

1. Combine chilli, if using, with vinegar or lemon juice and 3 tablespoons extra virgin olive oil. Season.

2. Toss chickpeas in the dressing.

3. Slice cavalo nero or kale super finely into shreds, removing the stem if it is too coarse. Toss the shredded greens into the salad with the parmesan.

leftover potential

Will still be edible after a week or so in the fridge. One of those rare salads that is still tasty when the leaves wilt a little.

variations for fun

summery – replace the cavalo nero or kale with a punnet of cherry tomatoes and a few handfuls of torn basil leaves.

dairy-free / vegan – replace the parmesan with finely grated brazil nuts or sliced almonds.

lighter – replace the cavalo nero or kale with a few handfuls of rocket (arugula) or baby spinach.

legume-free – replace the chickpeas with 2-3 hard boiled eggs.

carnivore – serve with finely sliced proscuitto draped over the top.

chicken salad – add in some shredded BBQ chicken as well as or instead of the chickpeas.

other legumes – replace the chickpeas with other cooked or canned legumes such as lentils, white beans, black beans, split peas or butter beans. You’ll need about 250g (9oz) of cooked legumes.

warm salad – heat chickpeas in a little olive oil in a pan or the microwave before tossing in the salad.

Waste Avoidance Strategy

chilli – fresh chillies will keep in the fridge for weeks if not months. Or I sometimes pop them in the freezer.

sherry vinegar chickpeas – pantry

cavalo nero, kale, spinch or silverbeet (chard) – freeze them or wilt down in a covered saucepan with a splash of water then refrigerate. Cooked greens will keep in the fridge for weeks.

parmesan – keep wrapped in baking paper inside an airtight container in the fridge for months. Can be frozen.

problem solving guide

too bland? Give it a little more seasoning. And a splash more vinegar.

too oily / too much dressing – Just transfer the salad to a clean bowl, leaving behind as much of the dressing as possible, then toss in the new bowl to rub some of the dressing off onto the sides. If things are really bad a bit of judicious paper towel blotting will help.

dressing too sharp – sharpness will vary with your vinegar, so don’t be afraid to balance it out with a little more olive oil.

difficult to eat – it’s super important to slice your greens super fine, otherwise it can be quite ‘chunky’ to eat. Tossing the salad in a pan to warm and let the greens wilt a little can help.

serving suggestions

Great as a quick light dinner on its own.

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