Chickpea Salad

Updated: Apr 1, 2020

If you love hummus as much as I do, this mixture can be used as a deconstructed hummus or is incredibly delicious to accompany your hummus wraps and sandwiches. Seriously, every which way its a delicious addition.


1 cup dried chickpea OR 1 can

1Roasted Red Bell Pepper OR Store bought

1 small Red Onion (thinly sliced)

1 cup Any Green Olive variety

3TBS Olive Oil




Kosher Salt

Red Pepper Flakes

Special equipments needed: Pressure cooker, sheet pan, and sauté pan


1) Measure out 1 cup of dried beans, rinse and place in the pressure cooker, cover with water and season it with salt and pepper. Cook for 50 minutes.

The alternative is to use can chickpeas, in that case, just open the can, pour it into a strainer and give it a good rinse under cool water.

2)Now proceed to roasting red bell pepper (or use the store bought). Take one red bell pepper and cut it in half, remove the core and place it on a parchment lined tray and drizzle with 1TBS of olive oil and broil under high for 8-10 minutes. Cook until its charred and softened a bit. When done, place it in a bowl and cover with a saran wrap to steam for 10-15 min. This will help loosen the skin. When ready, peel the charred skin off and cut it into thin 1inch strips and set aside for later use.

3)Heat the saute pan over medium heat and to it add 2TBS of olive oil, now add thinly sliced onions. Cook for about 5 minutes. It needs to caramelize and soften a bit. Now add the chickpeas and season very generously with the seasonings mentioned above (season to your taste). Allow the chickpeas to cook for 5-8 min to get a little crispy.

4)Go ahead and add the roasted bell pepper and green olives. Toss to combine and cook for another 3-4 minutes.

5)When done, pour it in a dish of choice and top it off with feta.

**** Enjoy this on its own or add it to your favorite Mediterranean wraps. Options are limitless.

Bon Appetit!


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