Today I’m going to introduce you to my go-to lunch: Cracked pepper and garlic chickpea salad.
Whew, what a mouthful!
I’m a total sucker for salads lately and I’m always down for chickpeas.
While I don’t usually buy dry chickpeas and soak them myself (I get the canned kind), I know a ton of people who do. It’s actually super easy!
Simply pour chickpeas into a large bowl with cold water and cover overnight. They’ll expand quite a bit, so don’t overfill the bowl! 😉
How to make chickpea salad:
First things fist, you’ll need to rinse off your chickpeas. This makes the skins a bit looser (which makes it a whole heck of a lot easier to peel off).
Though… I absolutely hate preparing chickpeas.
At least, I hate peeling the skin off of them.
Once that’s done, you’ll have a mountain of chickpea skins! Hooray!!
Once your chickpeas are peeled, throw them into a bowl with your seasonings and olive oil.
As you could probably tell by the name of this recipe, I used cracked pepper and fresh garlic. But you can use your own favorite seasonings instead.
After seasoning your chickpeas, place them on an ungreased baking sheet.
Bake the chickpeas for 20-25 minutes (depending on how crisp you want them).
Once your chickpeas are done, place them on your salad with your other toppings.
I put baby carrots, broccoli, honey balsamic flavored beets, and tomato basil snap pea crisps on my salad (it was beyond delicious)!
These chickpeas are great to just snack on, too! You don’t have to throw them on a salad if you don’t want to. 🙂
- 1 15.5 oz can chickpeas (drained and rinsed)
- Olive oil
- Seasoning of your choice
- Preheat oven to 425 degrees Fahrenheit
- Rinse and peel the skins off of chickpeas.
- Throw chickpeas in large bowl. Drizzle olive oil and seasonings over chickpeas and mix well.
- Place chickpeas on an ungreased baking sheet and bake for 20-25 minutes.
- Let cool for a few minutes and serve on salad (or by themselves)!