Spicy Chickpea Salad Recipe

Combine fresh tasty vegetables with chickpeas in a protein packed salad. Each crunchy bite offers a scrumptious filling salad, side dish or filler to a wrap. This colorful salad that brings summer to life in any season!

Fresh-ingredient salads rock. They're pretty and fresh and tasty and versatile. My husband and I make a killer fresh salad that rivals this one, and I'll share it before summer arrives. By the way, where is summer? We got teased with a bit of warm weather last week, so now the cold and snow and freezing rain are even harder to swallow. I'm not convinced that summer will ever welcome us into her warm embrace.

This colorful salad helps me to believe that it might happen, though. It makes me think of lunches outside with my boys as we sit barefoot on the grass, wiping beads of sweat from our foreheads. Mmmmmmmm.

Back to my cold reality known as Minnesota.

If you, too, enjoy tricking yourself into believing it is summer when it is in fact not, make this salad! My family loved it and the entire batch was gone within 24 hours, despite the lack of warm weather.


A salad that will make a healthy choice delicious and unforgettable!

STEP 1 -

Drain 2 cans of chickpeas and place them in a medium bowl.

STEP 2 -

Add 1 tomato diced, 1/2 cup diced cucumber, half of a small red onion diced and half of a seeded jalapeno minced. Pour in 2 tablespoons olive oil and 1 tablespoon vegetable oil. Squeeze two tablespoons of fresh lemon juice in and mix in 1 teaspoon ground cumin with a quarter teaspoon cayenne pepper. If you like to mix things up, add in 1 teaspoon dried mango powder!

STEP 3 -

You can chill the salad in the refrigerator for an hour or serve it room temperature. Enjoy!

Kitchen Tips: If you want to go fresh and do as the recipe suggests, soak 1 cup of dried chickpeas in water overnight. Drain the chickpeas and bring to a boil in a large saucepan in 4 inches of water. Reduce heat to medium and simmer for 2 hours, or until chickpeas are tender.

The first thing we did upon making this was throw it onto a piece of flatbread with sliced turkey and black pepper. It’s a great way to make an easy meal and stay healthy - it was delicious!

A piece of lettuce would have added a nice crunch, but that had probably been juiced, as well.

No mayo needed! It made a delicious, healthy dinner wrap.

The next day for lunch, I used it as a topping for my boring baked chicken and cottage cheese. And I ate the last of it with crackers for a snack.

I can think of about 100 other things I'd like to put it in and on and in between. Or, I wouldn't mind eating it straight from the container while having a picnic lunch with my family, the beating sun making the tops of our heads hot.

Ahhhhh, a girl can dream.


spicy chickpea salad

A colorful salad that brings summer alive in any season!

Contributed by Megan Porta from pipandebby.com.

Published Mar 23, 2011

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Serves: 4

Total time: 2 hr 15 min plus overnight soaking



  • 1 cup dried chickpeas (about 5 oz), soaked overnight and drained
  • 1 tomato, cut into ½-inch dice
  • ½ cup diced cucumber (1/2 inch)
  • ½ small red onion, finely diced
  • ½ jalapeno, seeded and minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried mango powder, optional
  1. In a large saucepan, cover the chickpeas with 4 inches of water. Bring to a boil and simmer over moderate heat, stirring occasionally, until tender, about 2 hours; drain.
  2. In a large bowl, combine the tomato, cucumber, red onion, jalapeno, olive oil, vegetable oil, lemon juice, cumin, cayenne pepper and mango powder. Add the chickpeas and season with salt. Serve the chickpea salad at room temperature or slightly chilled.

Tomato-Basil and Olive-Leek Tartlets

Tomato-Basil and Olive-Leek Tartlets

My idea of the perfect tea party recipe involves a huge burst of flavor in a teeny tiny bite. Or two teeny tiny bites. I thought of some of the flavors I have fallen in love with recently and incorporated them into two delicious tartlet recipes. If a tea party is on your agenda, you will want to remove the plastic food from your table and make these!

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Smokey Tomato Soup With Maple-Candied Bacon Recipe

A simple change on a household classic, makes for a pleasant surprise! This comforting bowl of Tomato soup is filled with full-bodied tomatoes and the Maple-Candied Bacon. One bite of this hearty meal with just a touch of sweetness will make you want a second bowl!

This is Week #3 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food & Wine Annual Cookbook 2010.

This is the first recipe I have created for this challenge that I didn't love. Not at first, anyway. With a few small changes, it went from being just okay to delicious!

I will write the recipe exactly as it is written in the cookbook and I will also tell you my suggestions. If you enjoy soups with a heavy orange flavor, make the recipe as it is! If you do not (I personally do not), then heed my thoughts.

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper or aluminum foil. Arrange 8 slices of thick-cut applewood-smoked bacon over the parchment/foil and bake for 8 minutes in the preheated oven. Drain the oil and sprinkle the bacon with 2 tablespoons of maple sugar or light brown sugar.

Bake for 8 more minutes, or until the bacon is glazed. Set aside.

Chop 1 small onion and mince 3 cloves of garlic. My three-year-old stole my beautiful new head of garlic from the fridge and misplaced it (ahhhh, can't wait to find that!), so I used the 2 lone cloves I could find in the drawer and a dash of garlic powder instead.

In a large saucepan, melt 2 tablespoons butter and 1/4 cup extra-virgin olive oil over medium heat.

Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds.

Add 1 1/2 tablespoons of tomato paste and cook, stirring, until darkened, about 2 minutes.

Stir in:

3 tablespoons granulated sugar (I suggest using 1-2 tablespoons)

1 teaspoon smoked paprika

1 teaspoon grated orange zest (I suggest omitting this entirely)

1/2 teaspoon piment d'Espelette (I was not able to find this ingredient. Heat-wise, it is often compared to paprika, so I added a dash more of that instead.)

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Cook for 30 seconds. Add 1/2 cup of dry rosé or white wine and bring to a boil.

Add 2 15-oz. cans chopped tomatoes, with their juices (I recommend using 3 cans).

Bring to a simmer and remove from heat.

Stir in 2 cups of water..

..and 1/4 cup fresh orange juice (I suggest using half of the recommended orange juice and replacing the other half with water).

Add 3 tablespoons of sour cream (I ended up using double this amount. I also added about 1/2 teaspoon of dried basil at this point.)

Working in batches, puree the soup until it is smooth. Return the mixture to the saucepan and season with desired amount of salt and pepper. Reheat and ladle into bowls. Top with the candied bacon, chopped into bits.

Don't be scared away by my initial thoughts. With the revisions I made, it turned out to be a delicious soup! My three-year-old even ate it, served over saltine crackers.

I should mention that the cookbook lists the "ready in" time as 30 minutes. It took more like 1 hour for me, from start to finish.

Smoky Tomato Soup with Maple-Candied Bacon

A simple change on a household classic, makes for a pleasant surprise!

Contributed by Megan Porta from pipandebby.com.

Published Jan 19, 2011

Print Friendly and PDF

Serves: 4

Total time: 30 min



  • 8 slices of thick-cut applewood-smoked bacon (8 ounces)
  • 2 tablespoons maple sugar or light brown sugar
  • 2 tablespoons unsalted butter
  • ¼ cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 large garlic cloves, minced
  • 1 ½ tablespoons tomato paste
  • 3 tablespoons granulated sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon grated orange zest
  • ½ teaspoon piment d’Espelette
  • Kosher salt and freshly ground pepper
  • ½ cup dry wine
  • Two 15-oz. cans chopped tomatoes
  • 2 cups water
  • ¼ cup fresh orange juice
  • 3 tablespoons sour cream
  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. Arrange the bacon on the paper and bake for 8 minutes, until almost crisp. Drain the oil from the baking sheet. Sprinkle the bacon with the sugar and bake for 8 minutes, until glazed; cool.
  2. Meanwhile, in a saucepan, melt the butter in the olive oil. Add the chopped onion and cook over moderately high heat until softened, 5 minutes. Add the garlic and cook over moderate heat for 30 seconds. Add the tomato paste and cook, stirring, until darkened, about 2 minutes. Stir in the granulated sugar, smoked paprika, orange zest, piment d’Espelette, 1 teaspoon of salt and ¼ teaspoon of pepper and cook for 30 seconds. Add the wine and bring to a boil. Add the tomatoes with their juices; bring to a simmer. Remove from the heat.
  3. Stir the water, orange juice and sour cream into the saucepan. Working in batches, puree the soup until smooth. Return the soup to the saucepan; season with salt and pepper. Reheat, ladle into bowls and serve with the bacon. The soup can be served chilled.

Grilled Provolone & Veggie Basil Sandwich Recipe

Grilled Provolone & Veggie Basil Sandwich Recipe

My first attempt at adultifying the good old Grilled Cheese turned out fabulous, if I do say so. I could hardly stand to take the photos. I was dying to sink my teeth into its sandwich-y flesh! And once I did, it did not take long for me to shove the entire thing down my throat. Delicious, I'm telling you, delicious!

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