Chickpea salad


hmmm here they are plain...

Dried chickpeas look like gravel.  That gravel that people pay lots of money for to landscape their gardens. Looks good enough in those gardens, but the look isn’t immediately appealing as food.

Most people think of humous when they think of chickpeas.  Our bohemian house of course consumed massive amounts of humous – our excuse for overeating that and other things was that it was healthy and therefore essential.

Humous is great and definitely worth making yourself, but chickpeas are great for so much more. They are actually  fantastic in salads.  You can add some to a normal green salad to add a bit of nutty crunch and extra fibre (the new buzz word in healthy cuisine!) or you can base the salad on the chickpea as the primary ingredient. However, a chickpea salad can be heavy and kind of ‘mealy’ tasting so you need to add ingredients that compliment the textures and flavours. If you get that combination right, it will be a fabulous and genuinely healthy dish.


  • 3 c cooked chickpeas (if you cook your own, make sure you don’t over cook them)
  • generous 3/4 c semi-dried tomatoes
  • 1/2 c  toasted pumpkin seeds
  • 1/2 med red capsicum, finely chopped
  • 1 c blanched snow peas, chopped diagonally about 1cm wide
  • 1/2 sm onion, finely chopped
  • 1 stick celery, finely chopped
  • 1/2 c  fresh continental parsley, chopped
  • 2 shallots, finely chopped
  • 1/4 c fresh coriander, chopped
  • couple of basil leaves, finely chopped

Combine all ingredientsChickpea salad


  • 1/2 c fresh orange juice
  • 2 T balsamic vinegar
  • 1/2 c olive oil
  • pinch dried basil
  • fresh ground salt & pepper to taste

Whisk all ingredients together.  Try half of dressing first, and adjust gently if not initially enough.

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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