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Chickpea Salad

Submitted by: JustRightMenus


Very inexpensive to make and quite tasty - provided you like chickpeas.

Servings: 8

Categories: beans, salad

From the kitchen of:

My mother, Rachel Brown, gave this recipe to me, from the magazine Family Circle, 12/11/1984


1 bag (1 lb) dry chickpeas (a.k.a. garbanzo beans)

1 pound potatoes, pared, cut into 1/2" cubes

3 large carrots, pared, cut diagonally into 1/2" thick slices.

4 large onions, slice dinto 1/2" thick rounds

1/4 c. chopped garlic

1/2 c. olive oil

1/3 c. red wine vinegar

1 tsp. salt

1 tsp. pepper

1/2 c. chopped fresh dill OR

2 TB dried dill


Wash beans, and cover with water in a bowl. Refrigerate overnight.

Drain chick-peas. Cook in boiling salted water in a kettle for 30 minutes.

Add potatoes and carrots, and cook for another 10 minutes or until chickpeas are tender.

Drain into a large bowl.

Saute onion and garlic in olive oil until tender, about 3 minutes. Add to warm chickpeas.

Stir in vinegar, salt, pepper, and dill.

Serve warm or at room temperature over greens.