More Fun with Chickpeas

I am so glad I discovered chickpeas later in life. Some people discover yoga or knitting. I discovered legumes.

They are so versatile and delicious. Healthy too. I can make an instant lunch out of a can of garbanzo beans from my cabinet by adding some herbs and a grated carrot.

This recipe is from the wonderful book Mediterranean Summer. It is served as a first course mixed with arugula at the last minute on an antipasto plate.

The longer the chickpeas marinate in the fridge, the better this is.
Just make sure you take it out of the refrigerator at least 30 minutes before serving. No one likes a cold chickpea (or maybe they do!).

Marinated Chickpeas w/ Arugula: (adapted from Mediterranean Summer)

2 cans of chickpeas (garbanzo beans), drained & rinsed
2 tbsp of minced red onion
1 carrot, peeled & grated
1 small garlic clove, minced
handful of fresh flat leaf parsley
2 tbsp good red wine vinegar
2 pinches of sea salt
1/4 cup of olive oil
1 cup of arugula leaves

In a large bowl add all the ingredients together and toss.
Place in the refrigerator at least 3 hours to marinate.

Take out of the fridge 30 minutes before serving and toss in a cup of baby arugula leaves. Serve immediately (or the arugula will be wilted).

I am going to knit a sweater and do some yoga now.


I love chickpeas, too. the fact that they are healthy, add a lot of flavor and fill you up is a big plus to me. This recipe sounds very flavorful. Have fun knitting!
Mother Rimmy said…
I'm a new convert to chickpeas myself. I love how versatile they are. I buy them dried now and really like the texture much better than canned. Can't wait to try this recipe.
George said…
Thinks pretty good, I've been looking for something to make for one of my vegitarian friends. Thanks!
The JR said…
I'm recently discovered them.

Looks fantastic.
I could make this for lunch today, I think I will! Hey, I've been thinking about joining a yoga class!
Eileen said…
I've enjoyed going through all of the recipes you have posted since you returned from France. I see many that I want to make (especially the olive oil cake from Pierre Hermé. I had a great trip, but am so glad to be home and in my kitchen again! Took over 900 photos.
Joanne said…
I love the texture of legumes and how they really don't need much to make them taste good! This simple salad sounds great!
Claudia said…
This validates my middle age. My father hated beans so I did not grow up with them and in my middle-age I have found happiness with your chickpea salad and beans!
BuyWoWAccount said…
That is so unique! While others have discovered a great hobby, you've discovered legumes! Keep up discovering a lot more that has to do with creating great recipes.

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Oui Chef said…
I for one am not a fan of the cold chickpea, warming to room temp is a must. Dying to try them fried, have you ever had them that way?
Foodiewife said…
I hated chickpeas for most of my life. Recently, I realized that I didn't hate them as much. I'm still not crazy about them, but I'm sure I'd like this. It's so simple, and I imagine, flavorful.
3LittleMonkeys said…
Yum! I think I will make this and then go learn to knit (which is something I have been wanting to learn).