Chopped Chickpea Salad

This Chopped Chickpea Salad makes for a delicious salad, but it's even better between two slices of crusty bread as a sandwich. With chopped chick peas, preserved lemons, roasted peppers, olives, parsley, celery and onions it has a bright tangy flavor and a fun variety of textures.

Course Appetizer, Brunch, Salad, Sandwich
Cuisine American
Level Beginner
Main Ingredient Legume
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 people


for chickpeas

  • 135 grams dried chick peas (~3/4 cup)
  • 1 tablespoon olive oil
  • 1/2 carrot (cut into sticks)
  • 1/2 large onion (cut into wedges)
  • 1/2 rib celery (cut into sticks)
  • 1 teaspoon salt

for dressing

  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 fresh thyme (minced)
  • 1/2 sprig fresh rosemary (minced)
  • 2 grams garlic (~1 small clove, grated)
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon salt

for salad

  • 1 roasted red bell pepper
  • 45 grams preserved lemons (about 1/2 a lemon chopped)
  • 45 grams kalamata olives (pitted and chopped)
  • 30 grams red onion (1/4 small onion)
  • 30 grams celery (~1/2 rib, diced)
  • 13 grams flat leaf parsley (~1/3 packed cup, minced)
  • 1 tablespoon sumac (optional)


  1. Rinse the dried chickpeas well and soak them in plenty of water overnight.
  2. The next day, drain and rinse the chickpeas.
  3. In a pressure cooker over medium-high heat, add 1 tablespoon of oil, the carrot sticks, onion, and celery in a single layer and fry them undisturbed until browned on one side. Flip and brown the other side.
  4. Add drained chickpeas and then slowly add enough water to cover the chickpeas by 1-inch. Add the salt and then seal the lid, setting the pressure to high.
  5. Turn up the heat to high and let the cooker come up to full pressure (it should make a loud whistling noise). Set the timer for 15 minutes and then lower the heat so that you're getting a low steady whistle. If the whistling stops, just turn up the heat a bit.
  6. When the timer is up, turn off the heat and let the pressure drop naturally.
  7. When the pressure has dropped open the lid and discard the vegetables. Ideally you'll want to let the chickpeas cool in the liquid and soak overnight, but if you're in a hurry, you can cool the chickpeas quickly by putting the pot in a large bowl full of ice water for about 15 minutes.
  8. To make the dressing whisk together the olive oil, red wine vinegar, thyme, rosemary, garlic, lemon zest and salt.
  9. Roughly chop the chickpeas and add them to a bowl with the bell peppers, preserved lemons, olives, red onion, celery, parsley, sumac and dressing.
  10. Mix everything together and serve as a sandwich or salad.