Chickpeas are a complicated bunch. The first time Caitlin and I cooked with chickpeas, we opened a can, drained them, and prepared a mixture to make falafel. It was a total disaster. The canned chickpeas disintegrated the minute they hit the frying oil. Fortunately, dried chickpeas, soaked overnight, worked like a charm.
With that lesson in mind, the next time I went to make roasted chickpeas, I went with the dried option. I soaked them overnight, drained them, and then tossed them with a spice mixture before roasting them for forty-five minutes. They were not very good. In this case, the dried chickpeas needed to be softened through pre-boiling.
For all the work that chickpeas can demand, this salad comes together in no time (provided you use the canned variety). Simply drain the chickpeas and toss all the ingredients together. This simple salad is delicious and works equally well as a main-course lunch or a dinner side.
PREP TIME: 10 minutes
COOK TIME: No time
YIELD: 4 Servings
WHAT TO GRAB:
2 15-ounce cans of chickpeas
1/2 small red onion, diced
2 zucchinis, peeled and chopped
1/4 cup sun-dried tomatoes in oil, chopped
1/4 cup grape tomatoes, chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon minced Italian parsley
1/4 teaspoon garlic powder
1/4 teaspoon oregano
Kosher salt and pepper to taste
HOW YOU DO IT:
Drain and rinse the chickpeas. Add all the ingredients to a bowl, and mix well. Allow the flavors to come together for at least an hour. Serve cold.