Savoury chickpea salad

Chickpeas(Kikkererwten in Dutch / Garbansos in Cebuano)  is one of our favourite ingredients. This savoury and colourful chickpeas salad can be eaten warm or cold, as a main dish or as a side dish, and is ideal as a take-away lunch.

Note: I prefer using dried chickpeas over canned,  because it is more affordable and tastier. But canned chickpeas are also good especially if you need something quick.

Serves: 2 people as main dish (5-8 as side dish).
Preparation time: 25-30 minutes (+ 4 hours soak time) 

Ingredients

1 cup (180g) dried chickpeas [2 canned chickpeas]
2 stalks of celery or chinese celery
1 red paprika/bell pepper
1 red onion (finely chopped)
2 cloves garlic (finely chopped)
1 lemon or lime
2 tsp white wine or balsamic vinegar
3 tsp olive oil
1 red chili or 1 tsp sambal oelek (optioneel)
1 tsp cumin (freshly grounded)
Salt and pepper to taste

Preparation

1. Soak dried chickpeas in 3 cups water for at least 5 hours. Then cook for 20 minutes. Take care that you do not overcook the chickpeas.
2. Once the chickpeas are almost done, add the chopped celery stalks (set aside the chopped celery leaves) and cook for 3 minutes. Drain the water and save some of the cooking water.
3. Mix the chickpeas with olive oil, chopped celery leaves, grounded cumin, chopped paprika, chili, onion and garlic.
4. Season with lemon or lime juice, white white vinegar, salt and pepper.

Enjoy warm or cold.

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