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Summer is almost over… well, probably not just “almost”. It got quite cold this week already. But as long as it is not raining, you can still heat up the grill for some nice bbq on the balcony. I know many guys that still like to do a bbq even when it’s snowing outside ;P Well… we are not there yet. This Mediterranean Chickpea Salad is a great side for some grilled meat or veggies but also nice as a main dish all year round. Along with some bread it’s the perfect lunch salad you can take to the office or eat at home on the sofa (if you work from home) :P

Mediterraner Kichererbsen Salat | Bake to the roots

I’m a big fan of chickpeas. If you want to eat healthier, you should use them more often in your meals. They come in cans or dried and can be stored for quite some time. If you got some of them in your cabinets, you can always prepare a nice dish in no time – if you use the canned ones, of course. The dried ones need several hours to get ready ;) Dried chickpeas are great for cooked dishes – the canned ones tend to get a bit too soft if you use them in a stew or soup. They are great for salad like this one here. If you use canned (and pre-cooked) chickpeas you’re done much quicker.

We really love a salad like this one here just with some sliced bread… maybe some cheese and cold cuts on the side if we want to eat more than “just” salad ;P It works fine for lunch and dinner. One bowl and you will be full for hours.

If you want to take the salad to work, you can prepare it the night before (maybe snack on it already) and then fill it into a glass jar or a plastic container and leave it in the fridge until you go to work. You can add the dressing right away. It will stay pretty much the same for many hours. Honestly, this salad is good to eat for days if you prepare a larger portion. Means it also works if you are looking for a meal prep recipe. If you don’t feel like cooking every day of the week, you can save yourself so much time and work if you do some meal prepping ;P

INGREDIENTS / ZUTATEN

(4 servings)

For the salad:
1 can (14 oz. /400g) chickpeas, rinsed & drained
2 bell peppers (red, yellow, or orange), diced
1/2 cucumber, diced
1 small red onion, chopped
1/2 bunch flat-leaf parsley, chopped
some spring onions in rings
several lime wedges

For the dressing:
3 tbsp. olive oil
3 tbsp. white balsamic vinegar
2-3 garlic cloves, minced
1 tsp. dried oregano
salt, pepper

(4 Portionen)

Für den Salat:
1 Dose (400g) Kichererbsen, abgespült und abgetropft
2 Paprikaschoten (rot, gelb oder orange), gewürfelt
1/2 Salatgurke, gewürfelt
1 kleine rote Zwiebel, gewürfelt
1/2 Bund glatte Petersilie, gehackt
einige Frühlingszwiebelringe
einige Limettenspalten

Für das Dressing:
3 EL Olivenöl
3 EL weißer Balsamico-Essig
2-3 Knoblauchzehen, fein gehackt
1 TL getrockneter Oregano
Salz, Pfeffer

DIRECTIONS / ZUBEREITUNG

1. Add the chickpeas from the can to a sieve, rinse with water, and let drain. Wash and dry the bell peppers, cut in half, and remove the insides, then cut into small dices. Wash and dry the cucumber and cut into small dices as well. Peel the onion and chop finely. Wash and dry the parsley and chop coarsely. Mix everything in a bowl and set aside.

2. For the dressing mix the oil with vinegar, minced garlic, and dried oregano. Season well with salt and pepper. Pour the dressing over the salad and mix to combine. Place in the fridge for about 30 minutes. Sprinkle with some spring onion rings and serve with lime wedges so everyone can season the salad with lime juice.

1. Die Kichererbsen aus der Dose in ein Sieb geben, mit Wasser spülen und dann abtropfen lassen. Die Paprikaschoten waschen, trocknen, halbieren, das Innere entfernen und in kleine Würfel schneiden. Die Gurke waschen, trocknen und ebenfalls in kleine Würfel schneiden. Die Zwiebel schälen und fein würfeln. Die Petersilie waschen, trocknen und grob hacken. Alles in einer Schüssel mischen und zur Seite stellen.

2. Für das Dressing das Öl mit Essig, gehacktem Knoblauch und getrocknetem Oregano vermischen. Gut mit Salz und Pfeffer würzen. Das Dressing über den Salat geben und alles gut vermischen. Für etwa 30 Minuten zum Durchziehen in den Kühlschrank stellen. Mit einigen Frühlingszwiebelringen bestreuen und mit Limettenspalten servieren, damit jeder den Salat nach Belieben mit Limettensaft abschmecken kann.

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Here is a version of the recipe you can print easily.