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Best Chickpea Salad Ever

Based on the beloved blog recipe, The Best Lentil Salad Ever (which is also a cooking video here!), I decided to shake it up one day and make it with leftover chickpeas and the results were truly wonderful. I hope this serves as inspiration for you to use my recipes as templates to mix and match, be creative, and play!

The Best Chickpea Salad Ever



  • cup / 80ml cold pressed extra virgin olive oil
  • ¼ cup / 60ml apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 Tbsp. strong mustard
  • 2 tsp. salt
  • 2 tsp. pepper
  • 1 tsp. ground cumin
  • ½ tsp. turmeric
  • ½ tsp. ground coriander
  • ½ tsp. ground cardamom
  • ¼ tsp. cayenne pepper
  • ¼ tsp. ground cloves
  • ¼ tsp. freshly grated nutmeg
  • ¼ tsp. ground cinnamon

Optional add-ins:

  • Arugula
  • Walnuts
  • Goat cheese
  • Fresh herbs: flat-leaf parsley cilantro, basil
  • Sprouts
  • Crispy seasonal veggies


  • Soak chickpeas overnight in plenty of water, with a splash of apple cider vinegar. Place drained and rinsed chickpeas in a pot and cover liberally with water, bring to a boil, reduce to simmer. Check chickpeas for doneness after 45 minutes, but they could take 60+ minutes in total. You will know they are cooked if they are no longer chalky / dry-tasting but moist, tender, and creamy. It's easier to undercook them than overcook them!
  • While the chickpeas are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
  • Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
  • When the chickpeas are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place chickpeas in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for several days – I think it just gets better and better!