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Tracy’s Chickpea Salad

A great way to make salads hearty is to make them with chickpeas. At the farm, vegetables from the garden are often paired with protein filled legumes that are only cooked after a long overnight soak. Using dried chickpeas is one of the many ways the farm kitchen combines textures, flavors, and seasonality in our cooking. Scale this recipe up to serve as a bountiful salad for as many as 10 people. Simply multiply the recipe by 5!

• Serves 2
• Prep Time: 15 minutes
• Easy

Ingredients

• 1 cup of soaked and cooked chickpeas
  1 cup of soaked and cooked chickpeas
• 1/2 tsp sea salt
  1/2 tsp sea salt
• 1/4 cup thinly sliced green beans
  1/4 cup thinly sliced green beans
• 1/4 cup halved grape tomatoes or medium diced seeded tomatoes
  1/4 cup halved grape tomatoes or medium diced seeded tomatoes
• 3 tbsp diced red onion
  3 tbsp diced red onion
• 1 tbsp extra virgin olive oil
  1 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
  1 tbsp apple cider vinegar
• 1/4 tsp dried thyme
  1/4 tsp dried thyme
• 1/4 tsp dried oregano
  1/4 tsp dried oregano
• 1/8 tsp fresh cracked black pepper
  1/8 tsp fresh cracked black pepper

Instructions

1. In a medium bowl, combine chickpeas with the vegetables and sea salt. Toss to combine.
2. As the salt works its way into the vegetables, add the remaining olive oil, vinegar, herbs, and black pepper.
3. Toss to combine and serve cold.