PROVENÇAL CHICKPEA SALAD

A convincing sign that spring is just around the bend, daylight saving time shines brightly for me bringing more sunshine + energy to my evenings. This week I am focusing on shedding the heavy layers of winter soups and stews to welcome lighter, more refreshing dishes to my repertoire.

Herbes de Provence Chickpea Salad

Sure to enliven any salad, flavors from south of France (lavender, fresh lemon + amazing, aromatic herbs) keep in step with the season to come. While perhaps untraditional, adding just a hint of heat + tang to this salad with Mama Lil’s Peppers really does the trick. If you haven’t tried these peppers by the way, you really should ASAP. Cooling and cleansing properties of cucumber and lemon help to off-set some of that heat. Dressing the salad with sherry vinegar + olive oil coats and compliments all the ingredients quite well. By the way, I love sherry vinegar and find that it boasts a well-rounded flavor—much more so than its sister vinegars, red and white.

photo-4

I was in love at first bite with this salad and it definitely makes me feel like spring is well on its way. Packed with antioxidants, protein and fiber this cleansing, nutritious salad makes for a wonderful, light dinner or hearty lunch. Please enjoy!

Photo-1

Print

PROVENÇAL CHICKPEA SALAD

  • Author: Homegrown Provisions
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6-8 1x
  • Category: Salad
  • Cuisine: Vegan, Gluten-Free, Raw

Description

Aromatic, flavorful herbs make this salad an incredibly light, tasty treat packed with antioxidants, protein and fiber.


Scale

Ingredients

  • 2 cans of chickpeas (15 oz) rinsed and drained
  • 3 orange sweet mini peppers, diced
  • 1 english cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 10 oz. package of cherry tomatoes, rinsed + sliced in half
  • 1/3 cup of Mama Lil’s Peppers (or other pickled peppers of your choice)
  • 1 cup of artichoke hearts
  • juice of 1 lemon + zest
  • 2 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 1 tsp good quality sea salt
  • 1 tsp herbes de provence (or more to taste)
  • chopped parsley as garnish
  • baby kale as desired

Instructions

  1. Place all ingredients except for parsley, lemon zest and kale in a large bowl.
  2. Mix well.
  3. Add in kale as desired.
  4. Top with lemon zest and parsley.
  5. Enjoy!

March 16, 2014

RELATED POSTS

2 Comments

  1. Reply

    Elliot

    March 14, 2014

    This looks yummy and I bet eating it assists the winter to spring transition. Just reading about the spectrum of flavors makes my mouth water.

    • Reply

      Shannon

      March 14, 2014

      Thank you! 🙂

LEAVE A COMMENT