Chickpea and Sundried Tomato Salad

Why are chickpeas (garbanzo beans) good for your mental health? Why are there recipes on the MySahana website? Photo and Recipe provided by My Halal Kitchen.

chickpea and sundried tomato salad1 1/2 cup chickpeas (garbanzo beans) cooked or 1 cup dried
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
1/4 cup sun-dried tomatoes, chopped
1/2 red onion, diced
1 small garlic clove, minced
1 green onion, finely chopped
1/2 cucumber, seeds removed and diced (approximately 1 cup)
zest of one lemon
salt, to taste
1/8 cup extra virgin olive oil, plus more to your liking
juice of one lemon

If using fresh chickpeas, soak overnight. Once they have enlarged, boil the chickpeas for about 1 1/2 hours or until soft but not broken. If using canned chickpeas, rinse them of the liquid that comes with them.
Add the fresh ingredients, but not the oil or lemon juice until ready to serve.
Toss and enjoy!
This salad goes great with a sandwich, soup or as a side to just about any main meal with Mediterranean flavors.

Yvonne Maffei, M.A., is a food writer, recipe developer, cooking instructor, and the Editor of My Halal Kitchen, a halal food and cooking blog showcasing culinary tips and healthy halal recipes. The mission of My Halal Kitchen is to provide home cooks with the tools to prepare halal meals, including those with the necessary substitutions to make every dish halal. It aims to make the lives of readers better by expanding the list of available recipes that are healthy, delicious, economical and halal. She resides in Chicago, IL.

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