Cumin-Lime Chickpea Salad

Cumin-Lime Chickpea Salad | Very Culinary

by Amy on July 26, 2012 · 11 comments

It’s so hard to believe that once upon a crazy time I didn’t like chickpeas, because now my pantry is stocked with them. Love, love, and love. Hell, I even put them in cookies! So this salad, where the legume is the star of the show, suited me just fine.

I’m always searching for easy side dishes to accompany a meal, or to just have on hand for a late afternoon craving.Two or three Five bites usually does the trick. Even better when there’s no cooking involved, it comes together in 15 minutes, and for under $5.00 – gotta love all that!

Cumin-Lime Chickpea Salad
Serves 6
Prep time: 15 minutes

• 4 cloves garlic, minced
• 2 medium limes, juiced
• 3 tablespoons olive oil
• 1 1/2 teaspoons cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 3 (15 ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1/2 medium red onion, finely diced
• 1/2 bunch parsley, chopped

In a large bowl, combine the garlic, lime juice, olive oil, cumin, cayenne, and salt. Add the chickpeas, parsley and onion; stir gently to combine. Serve right away or refrigerate for a while. The flavors get stronger the longer they have to meld.

(slightly adapted from Budget Bytes)

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{ 11 comments… read them below or add one }

Jo December 4, 2012 at 9:58 pm

A friend of mine made something similar to this and I have been looking for a recipe. Thank you!


Tee September 3, 2012 at 10:01 am

Made this today and LOVED it! Holy Cow! Found your blog by accident the other day but I’m glad I did! You have great ideas! I wish I had the time to blog my things…Great website! Totally going to recommend you to my girlfriends!


Amy September 3, 2012 at 4:13 pm

Hi Tee – thanks for stopping by! I’m so thrilled you loved it as much as I do. It’s become my new go-to salad in a pinch or when I need to bring something for a get together. And thanks for passing the website along! *claps hands* :D


Maya @ August 1, 2012 at 7:39 am

We make something similar all the time! Goes REALLY good with beer :)
What we do is take the chickpeas and place them on a preheated pan with a bit of olive oil (but really…just a little bit) and we kinda stir fry them until you see they’re more golden. Then we add some salt and cumin and that’s it. It’s a nice warm snack and the kids LOVE it :)
Your recipe reminded me of this. Now i HAVE to have chickpeas :)


Marta @ What Should I Eat For Breakfast Today? July 27, 2012 at 3:28 am

I don’t eat beens too often, but I’ve read an amazing article on how healthy it is, so will try your salad :)


pam July 26, 2012 at 3:39 pm

Perfect timing. I have been trying to have a bean salad at least once a week to use up all my fabulous beans from Rancho Gordo’s Year of Beans. This is just what I need!


Joanne July 26, 2012 at 7:25 am

At one point in my life I didn’t think I liked any beans at all! It’s so funny how times have changed and how taste buds evolve.


Jenna July 26, 2012 at 6:42 am

This is a ‘must make’–I’m loving it!


Melissa July 26, 2012 at 5:31 am

I had this one saved for a while, but wasn’t sure when I’d make it since Steve doesn’t like chickpeas. Good to know you liked it – maybe I will make it for lunch for just me and my mom, alongside another dish. :)


Amy July 26, 2012 at 5:39 am

Paul’s not a big fan either :( We were invited to a friend’s house for dinner and this saved me at the last minute with something to bring. I doubled it, used more garlic, and parsley instead of cilantro…had to stop myself from tasting it! It’s delish right away, but if you have time, let it sit in the fridge for a few hours.


Melissa July 26, 2012 at 8:11 am

Will do!


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