Chickpea Salad with Balsamic Dressing

I adore chickpeas. I eat them almost every day. Apart from being absolutely delicious and versatile, they are a great source of protein, calcium, fibre, zinc, copper and folate, and are low in saturated fat and cholesterol.

It was love at first bite with this salad – I want to make it every day!
Chickpea Salad with Balsamic Dressing

Recipe adapted from Oh She Glows
  • 3 cups chickpeas (cooked or canned)
  • handful of red onion, chopped
  • 1 carrot, chopped
  • 1 red pepper, chopped
  • handful of basil, shredded finely*
  • 1-2 cloves garlic
  • Balsamic vinaigrette (1 tbsp maple syrup, 6 tbsp balsamic vinegar, 4 tbsp olive oil, pinch of salt)
  1. Make the balsamic vinaigrette by combining the ingredients and mixing well. Crush the garlic cloves and add to the vinaigrette to be removed later.
  2. Combine the vegetables and add the vinaigrette (remove the garlic first, if desired).
  3. Let the salad sit for a couple of hours to allow the chickpeas to absorb the vinaigrette. Canned chickpeas need to be soaked longer than freshly-boiled chickpeas.
* Note: Basil (and mint) should not be cut with a knife. Tear it with your fingers instead.
 Chickpea-Salad-with-Balsamic-Dressing-recipe Chickpea-Salad-with-Balsamic-Dressing-how-to-cook
Thanks for all your swimming tips. I’m off to the pool now (although my arms are so sore from yesterday’s training session that I could barely brush my teeth this morning, ha!) Wish me luck!