Chickpea Salad

Chickpea Salad


  • 3/4 to 1 cup cooked chickpeas
  • 1/5 cup pre-cooked couscous
  • 1/5 cup broth (or water)
  • 1/4 red onion
  • 1 inch piece green italian pepper
  • 1 small carrot
  • 3 red cherry tomatoes
  • 3 yellow cherry tomatoes
  • 1 teaspoon Sherry vinegar
  • 1.5 teaspoons olive oil
  • salt and (freshly) ground pepper


  1. Prepare your vegetables: peel the carrot and chop in 1/4 coins, clean the pepper and cut in small pieces, chop the onion thinly. Cut the cherry tomatoes in 8-12 pieces (depending on size). Put all these ingredients in your serving dish, add vinegar, olive oil, salt and pepper to taste, mix well and let marinate.
  2. Prepare couscous: heat broth in microwave till nearly boiling, add couscous and mix with a fork, let rest until all liquid has been absorbed and it’s fairly dry. Fluff grains with fork, then add to the marinated vegetables.
  3. Add chickpeas to dish, mix well, and enjoy!

Servings: 1 as full meal, 2 as starter.

Notes: I used dry chickpeas that I boiled, ’cause I don’t really like the canned ones (and the weird things they add to them). Take 250 grams (about 2/3 cup) dry chickpeas and soak overnight in at least twice as much water. In the morning drain the water, rinse with fresh water, and drain again. Put chickpeas in deep pot, add 1 teaspoon salt, 1 small bay leaf and 8-10 fennel seeds, add water until it doubles chickpeas’ volume. Bring to a boil, then let simmer for around 2 hours, until chickpeas are as tender as you prefer them.

Cooking (Book)

Did I mention I love cooking? And books? So cooking books are always appreciated. I’m also a vegetarian (ovo-lacto in case you wonder), so this cookbook is great for me.

Vegan with a Vengeance Cookbook

Vegan with a Vengeance, by Isa Chandra Moskowitz

If you clicked on that link, you’ll notice my book is different from the one on the Post Punk Kitchen website. That’s because mine is the British edition. Sadly, the publisher Grub Street left out the few pictures that can be found on the original version. Will that keep me from cooking these delicious and vegan recipes? Nope! Will it encourage me to take pics of my finished dishes from this book? Definitively!