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Whole Food Plant Based Lemony Chickpea Salad

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 2 cups cooked Garbanzo beans 390g
  • 3 large chard leaves chopped
  • 1/2 cup cherry tomatoes 85g, quartered
  • 1/2 cup raisins 80g
  • 1/2 cup raw walnuts 50g, chopped
  • 2 tablespoons fresh lemon 30ml
  • 1/4 teaspoon sea salt 1.5g

Instructions

  1. Place Garbanzo beans, chard, tomatoes, raisins, walnuts, fresh lemon juice and sea salt in a large bowl and gently mix until everything is combined.

If you want to make your garbanzo beans from scratch, here's how to do it using a pressure cooker (which is my preferred method). (makes 3 cups of beans / 685g)

  1. Soak 1 1/2 cups (260g) dry garbanzo beans for at least 8 hours.
  2. Drain and rinse the beans and place them in a pressure cooker along with 6 cups of water and 1 tablespoon (15ml) of olive oil.
  3. Lock the pressure cooker lid into place and place the valve on top.
  4. Turn heat to high and bring beans to pressure. You will know they are at pressure when the cooker starts hissing and making lots of noise (it will take about 10-15 minutes to reach pressure).
  5. Turn heat to medium and cook for 25 minutes (start timing it after they have reached pressure)
  6. After 25 minutes, turn off heat and allow the pressure to come down, about 15 minutes. If you are in a hurry, carefully bring the pot to the sink and run cold water over the lid until the pressure has gone down.
  7. If this is the first time using a pressure cooker, please read the instruction guide before making your first batch of beans.

Recipe Notes

If you make this in advance, hold off on adding the walnuts until you’re ready to eat. This will prevent the walnuts from becoming soft.