Vegan MoFo #20 – I spent the day on the beach so I don’t have an elaborate recipe today. However, this is one of my favorite go-to recipes, and it wouldn’t be right not to include it in the Vegan Month of Food initiative. My awesome mother made this salad often when I was growing up, and now it’s become a staple for me as I make it every other week or so. It’s so easy to make and it tastes delicious. The colors are so vibrant, and the red and green together would make it a great dish to serve at a Christmas potluck.
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Update
September 29, 2011 – I made this today and decided to photograph it, since the original photo for this post wasn’t the best, and the parsley was missing. This is still one of my all-time favorite bean salad recipes. And with a 3-ingredient dressing (oil, dijon, garlic), you can’t really get much easier!
- 19oz can chickpeas
- 2 green onions, chopped
- 1 red pepper (capsicum), chopped
- 2 cups broccoli (or 1 cup broccoli, 1 cup cauliflower)
- ½ cup fresh parsley, chopped (optional)
- ¼ cup olive or vegetable oil
- 1 garlic clove, minced
- 2 tsp Dijon mustard
- Salt + Pepper, to taste
- In a large bowl, whisk together the oil, minced garlic, mustard, salt+pepper.
- Add the remaining ingredients and stir to combine.
- Let marinade in the fridge for a few hours. Keeps well several days in the refrigerator.
That salad looks and sounds delicious! I am going to make this tomorrow, and I can see incorporating into my meal plan regularly. Mmm.
Thanks for your comment – please let me know what you think once you’ve tried it. It’s just so easy, I love it! :)
Love how colorful, light and fresh this salad looks! Yum!
Yum is right – THANKS for your comment! :)
Hi Ange
Your chickpea recipe inspired me today! I am not a fan of broccoli but used the basic premise of your recipe above to make my own creation. Tastes great!
My variations:
1. Used fresh green beans instead of brocolli
2. Used four bean mix instead of chickpeas (because that’s what I had in the cupboard)
3. Used seeded mustard (because I didn’t have any dijon)
4. Added half a punnet of cherry tomato’s (because I am a tomato freak)
5. Cut back on the oil and used olive oil instead.
A great summer delight :-)
I thought another variation could be to also add avocado – I’ll try that next time.
Thanks for the inspiration.
Megs
Hi Megan! Thanks for your comment and letting me know that you tried the recipe :) I’m always changing recipes so I’m glad that this was able to inspire you. I have a black bean salad with avocado (and mango) that is killer! Will try to post it in the coming weeks. Thanks again for your feedback!
I just tried it without the mustard, because I didn’t have any, and it was amazing. I’ve picket five more recipes to try out. Keep them coming.
Glad to hear that it was still good without the mustard. I love this salad – so easy, so good!
I made this on the weekend and it was the best chickpea salad I have ever had. I didn’t have any parsley so I added cilantro and I threw in some bococcinis I had in the frig. It was delicious. This will definately be a regular recipe. If you have any more chickpea/bean recipes, I would love to try them also. Thanks for share.
It’s one of my faves! Not just for taste but ease too. I often leave out the parsley but then I just cut back on the garlic and onions.
Have you tried these yet? Also really good/easy:
http://www.vegangela.com/2011/11/11/mexican-chickpea-salad/
http://www.vegangela.com/2011/06/17/spicy-black-white-bean-quinoa-salad/
so the broccoli is not cooked or anything? im making for a vegan… not for me :-)
Nope, it’s uncooked – totally raw :)
Thanks for your great recipes. I’m trying to totally convert to vegan from vegetarian and your recipes all look amazing! I made this and I added some fresh lemon juice squeezed through it. I also slightly cooked the broccoli to take the edge off it, but it was still crunchy. This is the first time I’ve really enjoyed raw (almost brocolli).
Next time I’m going to add some fresh chopped chilli too for some heat as I think that will go really well with the addition of some lemon juice.
Oh and I tried it with some avocado but it didn’t need it, went a bit mushy with avocado added.
Thanks so much!
Hi Kristin – Those are great modifications. If you like the combination of chickpeas, lemon and avocado, give this recipe a try – it’s super easy and tastes really fresh! http://www.vegangela.com/2011/11/11/mexican-chickpea-salad/