Provencal Chickpea Salad from Recipe RenovatorThis simple, beautiful salad was part of the birthday lunch prepared for me in Provence by my friend Angela. I am missing France right now, so I thought making this salad would help. Freshly cooked chickpeas combine with red onion, bright parsley, and a simple vinaigrette to make a knockout salad, perfect for a hot summer’s day or evening.

Provencal Lunch | Recipe RenovatorAngela set a feast before us for my 50th birthday. Everything but the bread was gluten-free, with a roast chicken for the carnivores.Provencal lunch by Recipe Renovator

All of our recipes are made from whole ingredients. They’re especially great for people on special diets.

Provencal Chickpea Salad from Recipe Renovator

Provencal chickpea salad

Simple, beautiful Provencal chickpea salad brings you the flavors of Southern France.
4.67 from 3 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 12 hrs 55 mins
Course Lunch
Cuisine French
Servings 8 servings

Ingredients
  

  • 2 cups chickpeas dried, (250 g) garbanzo beans
  • 1/2 cup onions finely chopped, red (65 g)
  • 1 bunch Italian flat-leaf parsley (fresh)
  • 1 clove garlic
  • 1/2 cup olive oil (extra virgin) organic
  • 1/4 cup white balsamic vinegar walnut or white wine vinegar
  • 2-4 tbsp mustard (prepared) Dijon (30-60 g)

Instructions
 

  • Soak the chickpeas in filtered water for twelve hours (overnight). Drain and rinse.
  • Put in a heavy cooking pot and cover with about 4 C. (1 L) filtered water. Bring to a boil. Turn down and simmer with the lid on for 40 minutes until tender. Taste at 30 minutes. They should be tender to the bite but not mushy. Drain and rinse with cold water. Drain thoroughly before adding to the serving bowl.
  • Peel the onion and finely chop. Soak in ice water for ten minutes, then drain thoroughly.
  • Wash and spin dry the parsley or roll up in a kitchen towel to dry. Finely chop.
  • Put all the dressing ingredients—garlic through mustard—in a jar with a tightly fitting lid and shake until emulsified.
  • Put the drained chickpeas in a serving bowl with the parsley and drained onion. Pour over the dressing and toss until combined. Taste and add freshly cracked black pepper.

Notes

Per serving:
  • 243 calories
  • 15 g fat
  • 0 g cholesterol
  • 95 mg sodium (use less mustard or lower-sodium mustard to reduce this further)
  • 64 mg potassium
  • 19 g carbohydrate
  • 4 g fiber
  • 3 g sugars
  • 7 g protein
  • 6 Weight Watchers Points Plus
If you want a thinner vinaigrette dressing (like Angela's), use the smaller amount of mustard. If you want a thicker heartier dressing, use the larger amount. Canned chickpeas are also fine. Just drain and rinse well. Use 2 15-oz. cans for this recipe; rinse and drain well.