Summer Vegetable and Chickpea Salad
- Vegetable recipes
- Low sodium
- Low fat
- Fast recipes
Ingredients
- 1-1/2 cups (375 mL) dried chickpeas
- 1 sprig fresh sage or thyme
- 1 bay leaf
- 1 inner stalk celery with leaves
- 3 cups (750 mL) diced cucumber
- 1-1/4 tsp (6 mL) salt
- Kernels from 5 cooked fresh corn cobs
- 1 sweet red pepper, diced
- 1 cup (250 mL) diced red onion
- 1/2 cup (125 mL) extra-virgin olive oil
- 1/4 cup (60 mL) lemon juice
- 1/4 cup (60 mL) white wine vinegar
- Pinch black pepper
- 1/3 cup (75 mL) chopped mint
Preparation
Place chickpeas in saucepan with 8 cups/2 L water; bring to boil and cook, stirring, at a rolling boil for 10 minutes.
Meanwhile, with kitchen string, tie sage, bay leaf and celery into bundle and add to saucepan; reduce heat, cover and simmer until chickpeas are tender, 45 to 75 minutes. Discarding bundle, drain chickpeas; transfer to large bowl and let cool.
In separate bowl, sprinkle cucumber with 1 tsp/5 mL of the salt; mix well and let stand for 20 minutes. Transfer to colander and drain, pressing out liquid; add to chickpeas.
Stir in corn, red pepper, onion, oil, lemon juice, vinegar, pepper and remaining salt; let stand for at least 30 minutes. Refrigerate for up to 24 hours. Stir in mint just before serving.
Makes 10 to 15 servings.
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