Warm Chickpea Salad

In the summer, you can put the salad in an aluminum baking pan and cook it over indirect heat on a covered grill. Or skip the baking part entirely, chill the salad, and serve it cold.

Serves 12

INGREDIENTS:

• 1 pound dried chickpeas
• 10 cups water
• 1 ½ tablespoons vegetable oil
• 2 teaspoons salt
• 4 green onions, sliced
• 1 cup red onion, diced
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• ¼ cup fresh parsley, minced
• 1 large carrot, peeled and grated
• ¼ cup extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 2 teaspoons white wine vinegar
• 1 tablespoon mayonnaise or vegan mayonnaise, such as Vegenaise
• 1 clove garlic, minced
• ⅛ teaspoon freshly ground white pepper
• ⅛ teaspoon dried oregano
• ⅛ cup Parmigiano-Reggiano and Romano cheese, grated, or vegan cheese, such as Daiya Mozzarella Style Shreds

INSTRUCTIONS:

1. Rinse and drain the chickpeas. Soak them in 6 cups of water for at least 4 hours or overnight. Drain. Add chickpeas to the pressure cooker along with 4 cups of water and the vegetable oil. Lock the lid in place and bring to high pressure; maintain pressure for 20 minutes. Remove from heat and allow pressure to release naturally. Drain the beans and transfer them to an ovenproof 9″ × 13″ casserole dish.
2. Add the salt, green onions, red onion, green and red bell peppers, parsley, and carrot to the casserole dish and toss with the beans.
3. Preheat the oven to 375ºF.
4. To prepare the dressing, add the oil, lemon juice, vinegar, mayonnaise, garlic, pepper, and oregano to a small bowl or measuring cup. Whisk to mix. Pour the dressing over the bean mixture; stir to combine. Sprinkle the cheese over the dressed beans. Bake for 6 minutes. Stir before serving.

SERVING SUGGESTIONS:

• Warm Salad: As the name suggests, enjoy this Warm Chickpea Salad fresh out of the oven for a comforting, hearty meal. Serve it as a side dish or even a main course for a delightful warm salad experience.
• Chilled Delight: If you prefer a cooler option, skip the baking step and chill the salad. Serve it cold on a warm summer day, and the refreshing flavors will make it a perfect choice for picnics or as a light, cool side dish.
• Grilled Variation: In the summer months, take your culinary adventures outdoors. Place the salad in an aluminum baking pan and cook it over indirect heat on a covered grill. Grilling adds a smoky dimension to the salad, making it a unique and enticing choice for outdoor gatherings.

Whether you’re enjoying this Warm Chickpea Salad as a comforting side dish, a refreshing chilled delight, or taking it to the grill for that extra smoky flair, it’s a versatile and delicious addition to your culinary repertoire. Embrace the flavors and versatility of this dish, and let your taste buds be your guide. Bon appétit!