Crispy Chickpea Salad with Mint

Name: Crispy Chickpea Salad with Mint
Cuisine: Italian
Ingredients: 10–12 cherry tomatoes, halved; ½ fennel bulb, diced; ½ cucumber, quartered and sliced; Sea salt; Cracked black pepper; ¼ cup extra virgin olive oil, plus more; Juice and zest of ½ fresh lemon; 1 cup cooked or canned chickpeas (if canned, rinse and drain); 2 tablespoons arrowroot powder; 1 orange, peeled and diced; 1 cup cooked or canned chickpeas (if canned, rinse and drain); ½ cup chopped fresh mint

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

A savory side dish with a variety of textures, this salad will be on your table through the spring and summer. It’s cooling to the body and so satisfying with tons of protein.

Ingredients

½ cucumber, quartered and sliced
10–12 cherry tomatoes, halved
½ fennel bulb, diced

Europe
Italy
Side dish
Gluten-free
Vegan
Spring
Summer

Method

Combine all the vegetables and orange in a mixing bowl and set aside.

For the chickpeas, toss them with arrowroot to coat and gently toss them in a strainer to remove excess arrowroot.

Place the olive oil in a skillet over medium heat and when the oil is hot, cook the chickpeas until golden brown and crisp, about 5 minutes, tossing gently as they cook to ensure even browning. Tr