Name: Herby Chickpea Salad with Tomatoes, Cucumbers & Toasted Pine Nuts
Prep time: 30 min
Total time: 30 min
Cuisine: Amerian
Ingredients: 2 teaspoons honey; 2 tablespoons white balsamic vinegar; 3 tablespoons freshly squeezed lemon juice (from about 1 lemon); 1/2 teaspoon Diamond Crystal kosher salt, see notes above; 1/2 cup extra-virgin olive oil; 1/2 cup pine nuts; 3 cups cooked chickpeas, see notes above, or two 15-oz cans of chickpeas drained and rinsed; 3 cups halved cherry tomatoes; 2 cups diced cucumber (from 1 English cucumber); 1 cup diced red onion (from 1 small onion); 1 teaspoon Diamond Crystal kosher salt, see notes above; 1/2 cup finely chopped fresh chives; 1/2 cup finely chopped fresh parsley; flaky sea salt to taste

Description

Notes:

Salt: I use Diamond Crystal kosher salt. If you are using Morton or fine sea salt, use half as much.
Chickpeas: I cannot encourage you all enough to make these slow cooker chickpeas: they are SO delicious straight from the pot and so nice to have on hand for chickpea dishes of all kinds. Also: they take five minutes to assemble. Often I make them right before I go to bed (if I need the chickpeas to be ready first thing in the morning) or I do this first thing in the morning (if I want them in time for dinner). If you do not own a slow cooker, here’s my guide for cooking chickpeas from scratch stovetop or in the Instant Pot.

Ingredients

For the dressing:

2 teaspoons honey
2 tablespoons white balsamic vinegar
3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1/2 teaspoon Diamond Crystal kosher salt, see notes above
1/2 cup extra-virgin olive oil

For the salad:

1/2 cup pine nuts
3 cups cooked chickpeas, see notes above, or two 15-oz cans of chickpeas drained and rinsed
3 cups halved cherry tomatoes
2 cups diced cucumber (from 1 English cucumber)
1 cup diced red onion (from 1 small onion)
1 teaspoon Diamond Crystal kosher salt, see notes above
1/2 cup finely chopped fresh chives
1/2 cup finely chopped fresh parsley
flaky sea salt to taste

Instructions

In a large bowl, whisk together the honey, white balsamic vinegar, fresh lemon juice, and 1/2 teaspoon kosher salt. Stream in the olive oil, whisking constantly, until emulsified.
Place the pine nuts in a small skillet and set over low heat on the stovetop. Toast the nuts slowly while you prep the salad, and stir them occasionally. Remove the nuts from the heat when they are lightly browned and smell nutty.
To the large bowl of dressing, add the chickpeas. Toss the chickpeas with the dressing to coat, then add the tomatoes, cucumber, onion, the 1 teaspoon of kosher salt, the toasted pine nuts, and the herbs. Toss to combine, then taste. Add more kosher salt or flaky sea salt to taste if it tastes under seasoned. Add more lemon or vinegar if you are looking for more acidity/bite.
Transfer to a serving bowl or transfer to storage vessels and store in the fridge for 1 to 2 days. Note: It won’t go bad after 2 days, but it does begin to tire after 2 days.

Prep Time: 30 minutes
Category: Salad
Cuisine: Amerian