Print
A jar of cilantro-lime chickpeas

Chickpeas with Cilantro-Lime Dressing


  • Author: Alexandra Stafford
  • Prep Time: 24 hours
  • Cook Time: 45 minutes
  • Total Time: 24 hours 45 minutes
  • Yield: 1 quart

Description

This cilantro-lime chickpea salad is inspired by a salad I recently discovered at the Honest Weight Food Co-op in Albany. I have not tried canned chickpeas, but go for it if you have them on hand. This is a super simple salad: chickpeas + onions + dressing. Add to it as you wish: dried fruit, nuts, seeds, a minced jalapeno, etc., would all be welcomed here.


Ingredients

for cooking the chickpeas:

  • 1 lb. dried chickpeas
  • 3 tablespoons + 1 teaspoon kosher salt
  • 4 qts. water

for the dressing:

  • 4 oz. cilantro (a large bunch)
  • 1/4 cup fresh lime juice or white balsamic vinegar or a mix of the two
  • 1/4 cup olive oil
  • 1 to 2 cloves garlic
  • 2 teaspoons mustard
  • 2 to 3 teaspoons sugar
  • 1/2 teaspoon turmeric (optional)
  • 1/4 teaspoon salt plus more to taste
  • freshly cracked black pepper to taste

for the salad:

  • 3 cups cooked chickpeas
  • 1 cup finely chopped red or yellow onion
  • dressing to taste

Instructions

  1. Soaking and cooking the chickpeas:Dissolve the 3 tablespoons of salt into the water. Add the chickpeas and soak for 8 to 24 hours. Drain, rinse and place in a pot with the remaining teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at a gentle simmer until the chickpeas are cooked through — this can take 45 minutes (or less) or over an hour. As noted above, it is important the chickpeas are completely cooked through. Be sure to taste a few. Let the chickpeas cool in their cooking liquid. Store the chickpeas in their cooking liquid.
  2. Make the dressing:Place the cilantro, lime or vinegar (or both), olive oil, garlic, mustard, 2 teaspoons of the sugar, turmeric, salt and pepper in a food processor or blender. Purée until smooth. Taste. Adjust dressing with more salt, pepper, sugar, lime, vinegar, oil, etc.
  3. Make the salad:Place cooked chickpeas in a large bowl. Add minced onion. Toss with dressing to taste. I didn’t really measure, but I probably used 1 cup of minced onion for 3 cups of cooked chickpeas, and I dressed the chickpeas heavily in the dressing — go big on the dressing! Taste, adjust with more salt if necessary.

  • Category: Salad
  • Method: Toss
  • Cuisine: American

Keywords: chickpeas, cilantro, lime, dressing, honest weight, co-op