Very Tasty Chickpea Salad Recipes

Steps:

• In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
• Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
• Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
• Wrap in parchment paper and secure with rubber band.
• Enjoy!

Steps:

• Preheat the oven to 425ºF (220ºC).
• Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
• Peel and slice the onion and set aside.
• Add the chickpeas to the other half of the baking sheet.
• In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
• Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
• Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
• Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
• Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
• Add the parsley, cilantro, and remaining dressing and toss to combine.
• Top with dried cranberries, if using.
• Enjoy!

Steps:

• Soak the chickpeas (if they are not canned) in water for 12 hours. If you use canned garbanzo beans then skip this step and step 2 as here in Egypt we buy raw chickpeas.
• Boil the chickpeas in hot water till totally cooked; drain and set aside till it cools down.
• In a big bowl, mix the olive oil, vinegar, cumin, salt and lemon; mix very well.
• Add the chopped onion and garlic; mix thoroughly and set aside for 20 minutes.
• Add the chickpeas; mix well and enjoy :).
• Bon Appetit.