Chickpea and Pickle Salad
Chickpeas, crisp pickles, lettuce, tomato, onion, and mini peppers are dressed with olive oil and pomegranate molasses.
By Moow Editorial ·
- Dress the salad only at serving time and serve without letting it stand.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 10 minutes
- Cook time: No cooking when using the specified cooked chickpeas
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 220 kcal
- Protein: 5 g
- Carbohydrates: 20 g
- Fat: 14 g
- Fiber: 5 g
- Sodium: 425 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Chickpea Salad
Have these measured and ready before you begin.
- 1 2/3 cups (400 ml by volume) cooked chickpeas
- 5 pickled green beans, chopped
- 3 lettuce leaves, chopped
- 1 yellow onion, finely chopped
- 2 tomatoes, diced
- 3 pickled cucumbers, chopped
- 3 mini sweet peppers, chopped
- 4–5 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon fine salt, added only after tasting the pickles
Directions
1. If starting with soaked chickpeas, boil them until fully tender, drain, and cool completely.
2. Finely chop the pickled green beans, lettuce, onion, tomatoes, pickled cucumbers, and mini sweet peppers.
3. Combine the chopped vegetables and cooled chickpeas in a serving bowl.
4. Just before serving, add the olive oil, pomegranate molasses, and salt and toss well.
Sources
If cooking chickpeas from dry, soak and boil until fully tender. Wash fresh produce, refrigerate the salad within 2 hours, and check pickle labels for sulfites if sensitive.