Chickpea Salad with Balsamic Dressing – Glam Radar
by Maria · October 14, 2014
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)
- Make the balsamic vinaigrette by combining the ingredients and mixing well. Crush the garlic cloves and add to the vinaigrette to be removed later.
- Combine the vegetables and add the vinaigrette (remove the garlic first, if desired).
- 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. 
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!
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