Another Very Simple Chickpea Salad with Olives

Simple and easy, nutritious and delicious. What more could we ask? Tinned or cooked chickpeas can be used to make it quick and simple, but I always prefer the taste of soaked and cooked chickpeas.

Chickpeas are so versatile. Used almost all over the world, many cuisines feature chickpeas in some form or other. This means that they can be used with many different flavour combinations to great effect. In this recipe, we use olives, herbs and zucchini. A little bit Italian, perhaps.

Similar recipes include a French Simple Chickpea Salad, a Simple Delicious Bittman Chickpea Salad, Turmeric Chickpeas, and Chickpea “Tabbouleh“.

Browse all of the Chickpea Salad recipes and all of the dishes featuring Chickpeas, explore the Bittman Salads and check out all of the many many Salad recipes. Be inspired by our easy Mid Summer recipes too.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. Feel free to browse other recipes from our Retro Recipes series.

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Burghul and Chickpea Salad with Cherry Tomatoes

Did you know there are so many different types of Burghul, from extra fine to extra coarse? You must search out your Middle Eastern grocery and explore the different types. At the moment, we are using a coarse one that comes mixed with small pieces of toasted vermicelli noodles. Its delicious and the noodles add a lovely visual and textural effect.

This is a lovely easy salad where Burghul is mixed chickpeas, and with tomatoes, herbs and spices. Like most salads made from grains, not much is needed to make the salad utterly delicious. The likes of Ottolenghi may disagree with me, they layer fabulous flavours upon fabulous flavours, but for weekdays, for the utter enjoyment of the ingredients, and indeed for frugal pantries, the simple approach is utterly delicious.

Are you looking for similar recipes? Try Chickpea Salad with Olives, Baked Dakos with Tomatoes and Chickpeas, Burghul with Pinenuts and Sultanas, Burghul Salad with Pomegranates, Olives and Hazelnuts, and Chickpea Salad with Preserved Lemon and Feta.

Or browse all of our Burghul recipes, and our Chickpea recipes. All of our many many salads are here, or check just the Bittman Salads that we have cooked. Alternatively, explore our Early Winter dishes.

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Boondi Salad with Chickpeas and Coconut Dressing

For a change we bring you a salad that features either boondi or puffed rice. You can buy these easily at your Indian grocer. If purchasing puffed rice from the supermarket, make sure that you are not buying sweetened cereal. You need an unsweetened one for this dish.

Boondi are a deep fried, pearl sized, crispy Indian snack food prepared from gram flour (chickpea flour) and few spices. Make sure you have the unsweetened variety of these also. They are available from Indian groceries. Boondi often comes with its own prepared spice mix included in the packet. You can add it to the salad.

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Gorgonzola and White Bean Salad with Chickpeas

For a huge amount of time, gorgonzola was not available in Australia. It was a source of huge frustration for any foodie, particularly those who love cheeses. But over the years, the restrictions have been relaxed and gorgonzola now appears even on supermarket shelves.

Need I say that we love this cheese? Here is another salad that uses it. It is one of our simple salads and combines the cheese with some tomatoes and Chickpeas and/or White Beans. I like to use cannellini or haricot beans. If you can’t get gorgonzola, there are more cost effective Australian Blue Cheeses that are also divine.

Similar dishes include Cheese and Greens Salad, Gorgonzola Snack, and Gorgonzola Torte.

Or other White Bean dishes? Try Greek White Bean Soup, Roasted Red Pepper Salad with White Beans and Mozzarella, Grilled Eggplant Salad with White Beans, and Easy White Bean Salad.

Or perhaps Chickpea Salads? Try Boondi Salad with Chickpeas and Coconut, Green Salad with Chickpeas and Feta, Chickpea Tabouleh, and Chickpea and Carrot Salad with a Curry Dressing.

Browse all of our Gorgonzola dishes, all of our White Bean recipes and all of our Chickpea recipes. All of our many many Salads are here. Or explore our Late Autumn recipes.

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Cauliflower, Mango or Papaya and Curried Chickpea Salad

Curried chickpeas, ie chickpeas with Indian spices, are always delicious, no matter what form they take. Here, we are not constructing an Indian dish but using curried chickpeas in a salad that you are going to love. The curried chickpeas are mixed with browned onions, cauliflower florets, and either mangoes or papaya, – truly a delicious salad that can be eaten warm or cold.

The recipe is from Ottolenghi. In the original dish he uses Alphonso Mangoes, those intensely flavoured Kings of Mangoes available in India during Mango season, and shipped to some countries outside of India. Sadly and despite the large Indian population here, it is rare to find them. I have only seen them once, and promptly bought a whole tray.

Use any other ripe mango if you can’t get Alphonso. Or if you want to make this outside of mango season, our substitute is to use papaya. It doesn’t bring that same intensity of flavour that mangoes do yet it is surprisingly delicious. We always feel free in Ottolenghi recipes to substitute ingredients that are not readily available in our local area. Add plenty of lime juice to the salad, it makes a difference.

Always taste as you go, and particularly so with this recipe. Ottolenghi specifies curry powder in the ingredients, but curry powders range from very hot to quite mild. You might like to adjust your green chilli level, for example, if you are using a hot curry powder. Also add more lime if this is the case – perhaps some lime zest too.

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Mustardy Cauliflower Salad, Tray Baked Spicy Turmeric Chickpeas, Cauliflower ShawarmaCauliflower with Lime and Spices, Green Salad with Chickpeas, Preserved Lemon and Feta, and Chickpea Tabbouleh.

Browse all of our Chickpea Salads and Papaya dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.

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White Beans with Tahina | White Bean Tahini Salad

This lovely salad is a play on hummus – white beans are mixed with tahini, garlic, and lemon juice for a gorgeous salad. Chickpeas could be used also, for a salad even more closely aligned to hummus.

Once the beans are cooked, it is quite easy to make. While the beans are cooking the pinenuts and spices are toasted and some chilli oil mixed. Once the cooked beans are mixed with the other ingredients, they are allowed to sit for an hour for the flavours to meld and be absorbed by the warm beans.

Verjuice, originally from the Middle East, has been popularised in the West by Australia’s Maggie Beer. Thank you Maggie! Our Verjuice is a little sweeter and more complex than the tradition variety. If you would like to try the Middle Eastern verjuice, seek out ab-ghooreh or hosrum in your Middle Eastern grocery.

Are you looking for similar recipes? Try Gorgonzola and White Bean Salad with Chickpeas, Roasted Red Pepper and White Bean Salad with Mozzarella, Quinoa, Parsley and Lemon Salad with White Beans, Easy White Bean Salad, Roasted Red Pepper and White Bean Salad, and Grilled Eggplant Salad with White Beans.

Browse all of our White Bean recipes and all of our many amazing Salads. Or explore our Mid Winter recipes for more inspiration.

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Green Salad with Chickpeas, Preserved Lemon and Feta

A beautiful tangy salad with preserved lemons, which pair well with meltingly soft chickpeas. Used either canned or home-cooked chickpeas.

Salads make up an enormous part of our diet fro Spring to Autumn, adding a huge amount of variety and health benefits. It also adds amazing tastes and textures to the food that we eat daily. We recommend it highly. A salad a day keeps illness at bay 🙂 . Focusing on making a salad per day will change your life.

Want to try some similar salads? Try Cauliflower, Papaya and Curried Chickpea Salad, Green Tomato Salsa with Green Coriander and Chilli, and Rocket and Penne Salad.

Are you looking for other Chickpea recipes? Try Chickpeas with Beetroot Greens and Chilli, Chickpea and Carrot Salad with a Curry Dressing, Chickpea, Almond and Sesame Spread, and Channa Chaat.

You can also explore all of our Salads here, or just the Bittman Salads here. Browse our Chickpea dishes. Or simply spend some time checking out our Early Autumn dishes.

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Chickpea and Carrot Salad with a Curry Dressing

If you soak and cook some chickpeas and keep them in the freezer, you always have chickpeas for recipes that take your fancy. Or when you cook some, cook twice as many and then use them over the following week in salads, pasta sauces, bakes and other dishes.

Chickpeas are great in salads, and this is a simple, easy salad with celery and carrot – two ingredients usually in your fridge. The dressing has a bit of spice with the use of curry powder. I usually keep some Malay Curry Powder in the cupboards, for use in Malaysian dishes. If you don’t have a generic curry powder, use garam masala.

Have a look at some other Chickpea recipesChickpea Salad with OlivesBoondi Salad with Chickpeas and Coconut, Glorious Five Bean Salad, Chickpea Tabbouleh, or Chickpea Sundal. You can also make Baked Chickpeas as a snack.

Are you looking for some Carrot Salads? Sea Spaghetti and Carrot Salad, Summer Roll Salad, Mung Bean and Baked Carrot Salad, Carrot and Blueberry Salad, and Carrot Sambol. Also try Celery Salad with Sour Grapes and Burrata.

If you are after all Carrot recipes, look here, here for all Celery recipes, and here for all Chickpea recipes. All of our various Salads are available here, or simply explore our Mid Summer dishes.

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Glorious Five Bean Salad

In this up-and-down weather at the moment, one day 38C, the next down to 20C, Summer trying to heat up but seemingly running out of fuel. We need to vary our food according to weather – when H O T , we do very very cooling dishes, when it cools we look for a little more substance.

Just right for the cooler Summer days is a Five Bean Salad – the beans add substance but it is still a salad, full of the tang of lemon and olive oil, Summery full of parsley.

Are you after similar dishes? Try Pan Fried Broad Beans with Tomatoes and Thyme, Green Beans with Freekeh, Walnuts and Tahini, and Tawa Broad Beans.

Some more Salads for you – we have so many! Try a Simple but Delicious Chickpea Salad, Easy White Bean Salad, Sprouted White Pea Sundal and Fava Bean Puree with Dill.

You might like to explore our recipes for Chickpeas, Cannellini Beans, Kidney Beans, Green Beans and Broad Beans. All of our Salads are here and here. Or browse our easy Early Summer dishes.

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Chickpea “Tabbouleh”

A chickpea salad with the taste of the Middle East.

There are some things that just go together. Like Figs and Almonds. Like Chickpeas, olive oil, lemon and parsley. Tomato and Basil. Take a combination that works, and it will give you endless dishes.

Here, we pulse the chickpeas and make a tabbouleh style salad with them.

Read all about chickpeas here. Here is how to cook the softest chickpeas.

Are you looking for other Chickpea recipes? Try Cauliflower, Papaya and Curried Chickpea Salad, Chickpeas with Beetroot Greens and Chilli, Simple Delicious Chickpea Salad, Baked Chickpeas, and Tomato Paella.

You might like to browse our Chickpea Salads, or all of our Chickpea dishes. Explore our Middle Eastern Dishes. And check out all of Bittman’s Salads. Or explore all of our Mid Autumn dishes.

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