Eat Your Greens Chickpea Medley

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The flavour of food made from scratch never ceases to amaze me. I’ve been on a big “from scratch” kick ever since I wrapped up the recipes for my book; thankfully, it’s no longer a battle to motivate myself in the kitchen now that I’m not in there for 12 hours a day. I’m making things like the amazing Homemade Almond Milk, ice cream (hopefully coming soon), and also taking the time to do some weekend meal prep again. Getting back to the basics with food always feels so good. Plus, it helps save a little moula too!

Dried beans are one of those foods that are so easy to prepare from scratch, but it’s one of the first things that I let slide on when I’m busy. I’m not opposed to using canned beans – they are great for quick meals – but I never regret cooking them from scratch. When I first cooked chickpeas a few years ago, I was amazed by how much the beans grow when soaked overnight. They get all plump and beautiful, much like soaked almonds. And they just taste so much better than canned beans, not to mention I find they digest easier too. I’ve been known to eat a whole bowl of fresh cooked chickpeas with just a sprinkle of Herbamare and pepper. Sometimes simple just can’t be beat.

eatyourgreenschickpeamedley   Eat Your Greens Chickpea Medley

One of the things I struggle with when it comes to blogging is finding a balance with the recipes that I share. It’s a constant balancing act not to feature too much of this or too much of that. Not to share overly complicated recipes, but also not overly easy or obvious recipes. To share unique recipes, without making them alien or intimidating. It’s easy to overthink things, but when I remind myself to simply share food that I truly LOVE to eat on a regular basis, I hope it all falls into place. This is one of those recipes.

I’ve been on a huge lime + cilantro + cumin kick the past few weeks, but I promise this is the last one for a while. Cilantro and cumin isn’t everyone’s cup of tea (or so I’ve heard many times), so I tried a version of this recipe with parsley and I’m happy to report that it worked really well in place of cilantro. I imagine other herbs would work too. You can change up the spices if you’d like too. Who knows, maybe you will come out with your very own recipe at the end of it all. Even though the recipes I share are quite specific in their measurements, don’t be afraid to play around with them. Cooking is more of an art than a science and it’s open to interpretation on so many levels. When I first started to cook I was really scared to modify ingredients in recipes, but there’s a freedom that comes with practice. That’s when cooking really gets fun. Trust yourself.

I made this recipe for a get together last week. Whenever we have a potluck, I’m usually the “salad girl” and often the “vegan-but-you-won’t-believe-it dessert girl”. I’m known for my hearty, grain and bean based salads virtually everywhere I go. More often than not, I’m fighting my friends and family for the leftovers! This recipe received a lot of great feedback. It’s inspired by a blog favourite from a few years back; some of you might remember the cilantro lime chickpea salad. If you’ve never had minced spinach in a salad before, it’s a sneaky way to pack in a ton of greens into a salad without even realizing it. Would you believe there is a whole bag of spinach hiding in there plus over a cup of fresh herbs? It makes this high-protein recipe full of green power. Not to mention, the vitamin C in the lime juice helps with iron absorption from the iron-rich chickpeas and spinach. In fact, just 1 serving of this salad contains 45% of your daily iron requirement. Yee-haw.

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I added cucumber to my most recent batch, but I wouldn’t recommend it. The salt in the dressing made the cucumber release too much water and it was a watery mess on the bottom, which diluted the flavours. Boo, hiss. If you do add extra veggies, I suggest adding them after the fact.

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I had a couple heirloom tomatoes kicking around and I thought they’d make a pretty base for the salad. However, it’s probably not the most practical serving suggestion. For more staying power, serve it on top of a bed of grains. It’s also great stuffed into a pita and paired with my favourite Lemon Tahini Dressing. The options are endless…

eatyourgreenschickpeamedley 8287   Eat Your Greens Chickpea Medley

Eat Your Greens Chickpea Medley

Email, text, or print this recipe

Adapted from Cilantro Lime Chickpea Salad which was originally adapted from Heather’s Dish.

Serves 6

for the chickpea medley:

  • 2 cups dried/uncooked chickpeas (makes 5.5-6 cups cooked)
  • 1 (5-ounce) package baby spinach
  • 1.5 cups cilantro, large stems removed (or parsley)
  • 3/4 cup red onion, chopped finely

 

for the dressing:

  • 1/4 cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp maple syrup (or other liquid sweetener)
  • 3/4 tsp kosher salt + ground pepper

 

1. To cook chickpeas: Soak 2 cups dried chickpeas in a large bowl of water overnight (I find around 12 hours or a bit longer is ideal). Soaking beans makes them digest easier and it also cuts down on cooking time. Drain and rinse the beans in the morning and add to a large pot of water. Bring to a boil, reduce heat to medium, and simmer, uncovered, until fork tender, about 40 minutes (this will vary depending on how fresh your dried beans are). Feel free to set the timer, walk away, and go about your business!

2. Rinse and drain the spinach and cilantro (or parsley). Spin until dry in a salad spinner.

3. In a food processor, add the spinach and cilantro and pulse until chopped very small. You can do this in a couple batches if your processor is smaller. Add the processed spinach and cilantro, drained cooked chickpeas, and chopped onion into a large bowl and stir.

4. In a small jar, whisk together the lime juice, olive oil, minced garlic, cumin, maple syrup, and salt.

5. Pour the dressing on top of the spinach chickpea mixture and stir well. Let stand for about 10 minutes (or overnight) to let the flavours develop. Will keep for a few days, or longer, in the fridge.

Nutritional Info

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{ 104 comments… read them below or add one }

Erica { EricaDHouse.com } August 9, 2013

That looks beautiful & delicious! I’ve been eating a chickpea salad all week and looks like the trend may have to continue into next week now!

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Heather @ Barefoot Crafts August 9, 2013

The photography in this post is stunning! You have a lot of patience to soak beans, because 99% of the time, I end up just grabbing canned and rinsing them. If you make a big batch ahead of time, do you know how long they’d be good for? I’m thinking I’d be more likely to soak them, if I could get multiple uses out of them. Thanks! :-)

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Angela (Oh She Glows) August 9, 2013

Hey Heather, I find they last about 4 days in the fridge in an air tight container or jar. Otherwise, you can freeze leftovers after cooking!

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Carol Walker September 16, 2013

You could make some soup to put some of them in and or make some hummus too! Yum!!

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Holly @ EatGreatBEGreat August 9, 2013

What a beautiful summery chickpea salad! This looks absolutely delicious!

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Katrina @ Warm Vanilla Sugar August 9, 2013

Mmm such a healthy meal! Lovely colour too :)

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Jesse @OutToLunchC August 9, 2013

I have been meaning to buy dried beans and cook them from scratch for so long! Now that I have a little more time I will definitely give it a try. I LOVE chickpeas and have been a bit of a hummus monster lately so this recipe will be a fun change.

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Emma August 9, 2013

I made your original cilantro-lime chickpea recipe and loved it so I’m sure I’ll love the extra green version!
I think your posting is perfectly balanced- I like to have more time-consuming, complex recipes alongside the simpler stuff for everyday.

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Reba - Not So Perfect Life August 9, 2013

What a beautiful recipe. I love making things from scratch. Its amazing how fresh things can taste.

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Maryea {Happy Healthy Mama} August 9, 2013

Wow I love how many greens you’ve packed in there! And it looks just stunning on the tomatoes. :)

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Anele @ Success Along the Weigh August 9, 2013

This is so bright and summery! I can see why people would rave over it on visuals alone much less how awesome it must taste! Yum!

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Alex @ Kenzie Life August 9, 2013

I think you strike such a great balance with your recipes and it’s your blog, so you get to do what you want! I actually like the really easy, perhaps bordering on obvious recipes :) generally I have those ingredients! Have a great weekend, Angela!

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Averie @ Averie Cooks August 9, 2013

So colorful and beautiful, Angela! I love all the rainbow-bright colors! Tomatoes are something I eat almost every single day of the year and it’s always nice to see recipes with them!

And if your plate/platter is from Anthro, I think I have the dinner plate (round) one. I love the platter and want it now!

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Angela (Oh She Glows) August 9, 2013

Yes I think it is from Anthro! Love their dishes.

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Emily - it comes naturally August 9, 2013

I am so lazy when it comes to just opening a can of chickpeas. You’ve inspired me to cook my own this weekend. I might even make some falafel with coriander and cumin! Yum. Xxx

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Angela (Oh She Glows) August 9, 2013

that sounds like a good plan ;)

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Caralyn @ glutenfreehappytummy August 9, 2013

what an absolutely gorgeous recipe!! I love all the colors!

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Jill August 9, 2013

I really want to get into the routine of soaking my beans. I have a ton of dried ones that look so pretty in their mason jars all lined up on the shelf, but I don’t plan ahead and end up resorting to the canned ones. This salad looks delicious! Gorgeous photos!

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Marquelle August 9, 2013

Do you still use dried kombu when cooking your beans? I’ve tried it a few times but the kombu ends up breaking apart and getting green gunk over all my beans that I can never seem to completely rinse off.. Any suggestions?

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Angela (Oh She Glows) August 9, 2013

I do on occasion, but I don’t always remember to add it in. To be honest, I don’t know if I’ve noticed a big difference when using it. I’ll have to pay more attention next time. I would suggest rinsing the beans after using it – I don’t recall having that problem with it leaving a residue, but a good rinse should take care of it.

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Marissa@ohhhsolovely August 9, 2013

goodness, those heirlooms are pretty! i’m with ya on getting back to being motivated to cook. we’ve been renovating our kitchen this summer. there hasn’t been space or energy left for me to get creative in the kitchen. after this little break though, i am so excited & inspired to get back in there & try some new things.

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kimmythevegan August 9, 2013

Mmm this sounds like a great dish =) I love how you served it on top of a bed of tomatoes – yum!

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Sarah @ Making Thyme for Health August 9, 2013

Yee-haw for iron! This looks like all kinds of delicious and healthy. I love it!
I’m ashamed to admit I have yet to cook with dried and soaked chickpeas. I’m always lazy and buy Eden’s canned version but I should try to cook more from scratch and buy them dried. I’m sure it makes a big difference in the final product!

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Ali August 9, 2013

I’m looking forward to trying this, it looks delicious and the perfect lunch to store in the fridge for busy work weeks. I love your recipes Angela, mostly because you use ingredients that are staples in the pantry and I can make right away!

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Jamie @lifelovelemons August 9, 2013

What a beautiful salad! Gorgeous.

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sarah August 9, 2013

Ok you have inspired me to get into the kitchen, beautiful picture!

I am so with you on the beans…habit sliding when I get busy. But I have been really good the past 2 weeks and I kind of find the process therapeutic, soaking and rinsing and cooking haha:)

I have tomatoes galore over hear and have totally been slicing them up and just snacking on them…tomato season here in San Diego:)

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Cara August 9, 2013

Thanks for the great recipe! For the record, I love all the recipes you post and they seem quite balanced to me! =) My husband and I went vegan in April after watching a series of documentaries. I found your blog and I’ve never looked back! Probably at least 75% of my recipes are from you. You are my inspiration. When the hubs says something like…”Can you make {insert random food here} vegan style?” I usually say, “Let me check Angela’s recipes!” Thank you so much for what you do. Pretty sure I couldn’t have made the switch without you. So excited for the cookbook! Is it going to be released as a kindle book?!

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Angela (Oh She Glows) August 10, 2013

Hey Cara, Thank you for your kind words! So happy to hear you are enjoying the recipes so much. :)
I’ll have to check on the Kindle book, but I would imagine it will be an option.

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Ashley @ Guard Your Heart August 9, 2013

That looks delicious!! I LOVE that it is so green! I will definitely be trying this recipe soon! It looks like one my hub would like too! Thanks for sharing Angela!

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Ashley August 10, 2013

Angela, this looks delicious. I am going grocery shopping tomorrow, so I’m putting this recipe on my list!

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Christy@SweetandSavoring August 10, 2013

I love how you threw the greens into the food processor! Chickpeas are one of my (relatively) new favorite foods. Thanks for giving me another way to eat them :)

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Clara K August 10, 2013

Nice, I might do it tonight with tinned chickpeas. I’ve just cooked up about 40L of 4 of your soup recipes for freezing last week. Plus your raw pad thai was amazing. I did it twice.

Now guess this is for dinner as I have all the ingredients right now in my fridge. Thank you once again.

From your non vegan fan who seems to cooking a lot of your recipes for my hubby.

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Angela (Oh She Glows) August 10, 2013

Hey Clara, Sounds like you’ve been busy! Thanks for trying out so many of my recipes :)

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Court Star @ StarSystemz August 10, 2013

HOLY MOLY :) This looks amazing! I first learned of soaking from my Indian friend who’s family has been soaking legumes + beans for FOREVER and I loved how my digestive system was able to gather the fiber and actually digest everything! This recipe looks delicious! My favorite beans to sprout are MUNG BEANS, I sprout them and then I bake them at 350 with sea salt + olive oil and use them in my salads, trust me, they are a GAME CHANGER! Thanks for sharing :) Love + Shine CourtStar

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Judee@ Gluten Free A-Z August 10, 2013

Oh my . All the colors in your photo just pop. I love your presentation and the way you arranged the colorful summer tomatoes and the symmetry of the dish.You made that simple chick pea recipe look amazing. I want to run and make it right now.. I try to soak my chickpeas whenever I can because I’ve read that cans actually contain toxins.. but in a pinch, they are so convenient..

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Angela (Oh She Glows) August 10, 2013

Thank you Judee!

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Bonnie August 10, 2013

Another great recipe to Pin. Thanks! Angela – what is the name of your about-to-be-published cookbook? I would like to pre-order it. Thanks.

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The Vegan Cookie Fairy August 10, 2013

This looks amazing. Exactly the kind of salad I’ve been craving, except I didn’t know what exactly I wanted to make (until now!) I would serve it with the tomatoes, just like you did in the pictures here – it may not be practical, as you say, but I’m sure the flavours are great together.

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Tea Time August 10, 2013

Amazing, thats how salad must look, so much green – that must taste good.

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val August 10, 2013

Recipe looks like a winner. I agree, homemade chickpeas (sometimes I use a pressure cooker) are so much better than canned.

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Chelsea @ Chelsea's Healthy Kitchen August 10, 2013

I’ve tried cooking my own beans from scratch, but almost every time I encounter problems (except for with lentils). Maybe it’s because the beans are super old ones that have been sitting in my cupboard for far too long because I’m always too lazy to actually use them haha.

This salad looks great though. I love the cilantro + lime + cumin combination!

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Andrea August 10, 2013

Even though you said the cukes get watery, would the recipe taste way different without the salt, so I could still add them in? I’ve been on a cucumber kick this summer, and this salad sounds like it would be so tasty with them added!! (Also I’m mildly terrified of making beans from scratch…you make it sound so easy though! I think it might be time to try them again!)

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Jodi April 7, 2014

You can salt your cukes before you put them in the salad, I’d imagine. If you seed & slice them, lay them in a colander, lightly salt them & let them sit for 15 minutes or so, they should release a lot of their liquid & become quite crunchy. Just rinse the salt off & pat them dry before you add to the salad.

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Mandy August 10, 2013

Had just enough to make a half batch of this for my dinner…I ended up chopping up the greens by hand on a cutting board.
Delicious.

Looking forward to a full batch next week after next trip to the store.

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char eats greens August 10, 2013

I just froze a bunch of chickpeas I cooked on Monday. I actually don’t think I cooked them long enough though, so I’ll have to take them out of the freezer and boil them some more. D’oh!! This salad sounds great and you’re right about the switches, cause I might try it with kale instead!!! I’ve been cooking too much lately; I need to get some cold, fresh salads back into the mix before summer disappears (that means, I better not blink!).

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Kelly August 10, 2013

This looks and sounds delicious, yum!

xx
Kelly
sparklesandshoes.com

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Daniela @ FoodrecipesHQ August 11, 2013

Beautiful recipe! I love chickpeas and I look forward to trying them with spinach and this great dressing.

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Angela August 11, 2013

I made this but with swiss chard instead of spinach – yum! Great recipe, Angela!

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Rose August 11, 2013

in love with this! so refreshing! Awesome but simple combination of ingredients. Gave me just the kick I needed after s night shift today! Your recipes have changed my life, they’ve made it possible for me to eat raw almost every meal every day which is turn is making me feel unbelievable x

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Angela (Oh She Glows) August 11, 2013

Aw thank you Rose, that means the world to me. :)

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