Simple Chickpea Salad | Salad de Pois Chiches

One of Elizabeth David’s no-fuss salads.

Chickpea Salad

Sometimes we need simple food, and who better to consult than Elizabeth David? Her Chickpea Salad fits the bill.

In this recipe it is best to use chickpeas straight from the pan or slow cooker, to get the most out of the added flavourings. But it can be made with tinned or frozen chickpeas – just heat them for a few minutes on the stove until hot.

You might also like to try Chickpeas with Ginger Root Salad. Browse other recipes by Elizabeth David, or have a look at our Chickpea recipes here and here. Be inspired by our Autumn collection here and here.

Salad de Pois Chiches | Chickpea Salad

Season the [chick]peas well with salt if they need it, pepper, olive oil, and if you like a little finely sliced onion. — E. David

Take Elizabeth David’s advice and made a chickpea salad by drizzling a good olive oil over chickpeas fresh from the stove, while they are still hot. This really releases the flavour of the oil (as well as a beautiful aroma). Strew with shredded ginger, green herbs, grated lemon or lime zest, lemon or lime juice, sea salt and freshly ground black pepper.

You can soak and cook your own chickpeas, or use tinned chickpeas.

Chickpea Salad
How to Remove Chickpea Skins

You might like to read this if you are having trouble with chickpea skins after cooking the chickpeas.

Other Recipes by Elizabeth David

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

24 thoughts on “Simple Chickpea Salad | Salad de Pois Chiches”

  1. Great stuff!

    Liz – I love it. Shall refer to Mrs David as Liz from now on.

    Hope you’re not too snowed under. Enjoying the cooler nights?

    Oh I think about the number of times I have tucked myself up in bed with Elizabeth David, for a wonderful read, and I believe that I have earned the right to call her Liz.๐Ÿ™‚ Weather is good, lovely warm days and cool, snuggle up nights.

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  2. Chickpeas + ginger, citrus, herbs salt – this is my kind of dish. At times I make what Madhur Jaffrey calls a “beaded” hummous – ie the chickpeas are left whole, like beads. It’s chickpeas + garlic, lemon juice, cayenne and parsley. Delicious, but super-garlicky.

    This sounds so delicious, I am going to make it! Plus add a touch of tahini to the dish for added goodness, or maybe just sesame seeds. Thanks!

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  3. my first time here…i love anything with chickpeas…so delicous…this looks simple and nice…and healthy too

    Hi ranji, welcome. This is so healthy that it is a wonder there are not pills made from it๐Ÿ™‚.

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  4. This sounds like such a wonderful, comforting dish. I often resort to just eating chickpeas with nothing more than a pinch of minced garlic and salt after a busy day, but I think that this version just might be easy enough (and tasty) to be worth the effort!

    They are such a versatile ingredient. Can you imagine being without them?

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  5. This looks absolutely delicious. Chickpeas in my opinion are best if kept simple, as is with this recipe. Sometimes I enjoy chickpeas simply on their own for their wonderful flavor and texture.

    Hi Romina, love your site,and glad that you are finding veganism rewarding (as well as an excuse to learn to cook). Chickpeas – gotta love em.

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  6. Chickpeas is great for spring when you want lighter and more simple food.
    My best recipe for chickpea is “hummus”, although its more complicated.
    I would link to enrich my chickpea experience with this recipe

    Thank you Azriel. I love hummus too.

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  7. What a lovely, lovely recipe! It’s tins all the way for me though. I got here from Kalyn’s blog.

    Hi Mallika, thank you for coming! And thanks to the wonderful Kalyn. So glad that you like the recipe and hope to see you again.

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  8. This chickpea dish sounds right up my street. I think I’ve got that book on the shelf so I’ll give it a go sometime. I’d eat pulses, beans etc all the time, but my wife can’t bear them!

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    1. Sure, Anne. Green herbs are fresh herbs that are suitable for salads – parsley, mint, chives, basil, a little thyme … Whatever you have on hand. Probably best to use mainly parsley with others mixed in.

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  9. Loved the salad! The chickpea skins are a great source of fibre; to my knowledge, one isn’t supposed to get rid of them. Here in India, I’ve seen caterers boil chickpeas without too much extra water, and with a large folded towel or a roll of muslin pressed down on them to keep them in place while boiling. That keeps the skins from coming loose. At home I find that pressure cooking them just to the right degree also keeps the skins intact. Hope this helps๐Ÿ™‚ Thanks for a great recipe.

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