我知道,鹰嘴豆沙拉?太令人失望了,对不对?嗯,我能说什么,只是根本没有办法追cookies with bits of tangy toffee和bitterish walnuts in a cookie that is pure brownie awesomeness in the middle, replete with the shiny crackled lid…

I’m sorry. I just had to get one more. I can stop anytime. (Also, we’ll be out soon, anyway.)


But there must still be a place in our hearts and gullets for chickpea salads, lest I wish to be a story on evening network news about the crane that had to come and extract me from our walk-up when Alex could no longer roll me down the stairs. And this one–yet another great find from Deborah Madison–is no bad place to start: fresh roasted pepper strips, capers, a little mint and a little garlic, it was just另一个沙拉in aspread已被证明是在年龄我最喜欢的溅一起聚餐之一。几乎提前了一切,事实上,我来(解决)坐下来,挂我的朋友们!革命,我告诉你。


鹰嘴豆,以前:小麦片与鹰嘴豆,烤红辣椒和孜然五香酱沙拉,Couscous and Feta-Stuffed Peppers,保沃尔弗特的鹰嘴豆泥意大利面(Fideos) with Chorizo and Almonds

One year ago:Brussels Sprouts and Chestnuts in Brown Butter
两年前:Tomato and Sausage Risotto

改编自Vegetarian Cooking for Everyone

Now, I know not everyone has time to soak their own chickpeas, and I know that there are canned ones that aren’t bad at all. But. I think that in chickpeas almost more than anything that comes dried, the flavor pops when they’ve been cooked fresh in a way that it doesn’t when they’ve been in their canning liquid for ages. Buy a one pound bag, and you’ll have plenty left over to make a漂亮批次的豆沙

2个大红椒,烤和皮肤(great directions over here如果你是新来这个)
3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
1/4 cup of parsley, chopped
2 tablespoons of chopped mint
3 tablespoons of capers, rinsed
2 tablespoons of fresh lemon juice or red wine or sherry vinegar


This is a great make-ahead dish for weekday lunches. It would also be wonderful on a pile of torn lettuce, served with toasted pita wedges.

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  1. yjfromphilly

    Oh my. Something that can *almost be made out of the cupboard. And a nice recovery from sugar shock.

    Oh, and a good percentage of my law school reads you, so hello!

  2. My four year old is obsessed with chickpeas. He picks them out and tries to eat them all – including mine – in anything I add them to. I’ll make this!!

  3. 苏珊


  4. as always the photographs are gorgeous. i love chickpeas too – in india we use the dry beans/ soak them overnight method, but we make it far spicier and cooked to death. love the freshness of this salad.

  5. no such thing as a ‘letdown’ with this…for some reason (I don’t know what) I think most people like chick peas (garbanzos/cece beans) and these are so colorful plus they have the flavor of those freshly roasted peppers and the fresh herbs.

  6. 凯特

    Great photo of great colors on this salad.
    What a great economical way to bring the lowly bean to new heights.

  7. I’ve never soaked my own beans. For some reason I’m intimidated. I know, right? Who’s intimidated by beans? This guy. Well, this girl. But whatever. I’ll have to try them out. And I’m the president of Roasted Red Peppers Are Amazing Club, so that addition is super easy. Beautiful photos and actually a nice digression from the butter and sugar of late. Not that I’m complaining. I’m SO not. It’s just that none of my pants are fitting. Unfortunate.

  8. Deb,
    我让迈克尔Chiarello”s ceci and celery salad w/ herbs in the summer as part of my antipasto spread.
    This week I baked chickpeas (ceci) with tomatoes and onioins from Peter’s recipe on Kalofagas Greek blog. It was odd to bake them, but it came out excellent!
    Your salad looks so refreshing! and who doesn’t love hummus??????
    Stacey Snacks

  9. 我同意,烹调自己的鹰嘴豆是要走的路,但它通常不是我要走的路。此外焙烧自己的辣椒是非常优选。在罐子里的人有一个奇怪的熟食柜台的味道给他们。

    Bean salads are a favorite of mine – if only a few other family members would indulge in them.

  10. 维多利亚

    Oh perfect! I just bought capers, and I have a red pepper in the fridge. And a lemon! It’s like you went through my fridge! (I know, most people have all of these things normally, but I’m in college. Gotta cut me some slack.)
    I think I’ll substitute parsley for the mint, because I have that as well. Nom nom nom. I’ll get those chickpeas a-soakin’.

  11. 维多利亚

    Well, the chickpea quick soak resulted in disaster (I thought the beeper was my roommate using the microwave…), so I’m going to use the half can of kidney beans in my fridge after all. Sigh.

  12. I think you should post a warning before you put a photograph like that…I almost shorted my keyboard out with drool!

    I love salads like this…if only my family loved them as much! I only make them for myself very rarely and run to the local Lebanese market the rest of the time. I may just try this one, though!

  13. 康妮

    好吧,我一直在阅读你的博客很久了布鲁里溃疡t have never posted before. This looks amazing. I’ve been buying sundry beans from Rancho Gordo in Napa Valley for some time now and just received my latest batch, complete with 2 pounds of garbanzos! I’ve never cooked dried chickpeas before though. How long do they need to soak? And cook? I loaned my sister my copy of Deb Madison’s book so I can’t reference it. Thanks :) I love your blog!

  14. JW

    OK,所以这无关,与这个职位,但我要你知道,由于你的婚礼蛋糕,相关的帖子,我也已经征服了瑞士奶油!我已经使用从烘焙的威廉姆斯 - 索诺玛的精华配方,才发现,经过努力两天,整个事情崩溃了。(从我所知道的,食谱是瑞士和德国的奶油的奇组合,所以我觉得它从一开始就注定要失败。)气馁,我转过身来,谷歌和这里找到我的路。与你的讯息武装,我再次尝试幸灾乐祸!谢谢!(爱博客!)

  15. I love bean salads and I certainly don’t eat enough chickpeas. And I have a new fascination with roasting peppers. This would be an excellent snack for me!

  16. 我知道我应该是浸泡我自己豆,那些伤感的肿块罐是不是所有的激励。我认为鹰嘴豆一朝一夕可以浸泡?这将使整个过程显得不那么繁重。




  18. cs

    I’ve just started soaking the last of my Rancho Gordo chic peas for this. I’ll bet this will showcase their best! Will post results:-). Thanks.

  19. We are whipping this up in our kitchen right now… it’s going to be paired with some great wine, cheese and bread tonight. We had a lucky day of beautiful weather here in Carmel and spent most of the afternoon on the beach. This is a perfect meal to cap off the gorgeous day. Thanks!

  20. 杰夫Winett

    烹饪网站,是一个丰富的信息,配方,技术等众多知名网站都在我的“最爱”。英国威廉希尔我已经并将继续看望他们。话虽这么说,我很尴尬的新作“博客”的网站。让我告诉你 - 当你可以用一个特殊的“博客”的氛围共鸣,所有的bedazzling的“公司”的网站成为日常的灵感毫无意义。英国威廉希尔重拳出击厨房感觉这么个人,以及所有我能说的是:“亲爱的,我回来了”。昨天晚上,我在训练营杰夫和欧文计划周日晚餐。我看到了鹰嘴豆沙拉,烤红辣椒配方。我甚至决定从干燥状态下煮鹰嘴豆,与开罐头(谢谢你,DEB)。什么FABU第一场今晚的晚餐了!德布,你做做得很好分享这一个。 ” We loved it”, is an understatement. In between mouthfuls of this salad, I get on the phone to call our best friend Denise—-Owen HATES when I do stuff like that while were eating dinner. I tell Denise that we need to connect tomorrow so she and her husband Alan can have the remaining half of what I made today. Now they can go nuts over this recipe too. To cook and not share—God that sounds so sad. Same goes for recipes—sharing ROCKS. Thanks Deb.


  21. Here in out household, we use only dried chickpeas. In fact, it doesn’t take too much time to get it cooked. I set it out to soak before I sleep and boi/simmer them when I come home from work the following day. Both these actions are taking place while I take care of other things. It isn’t much trouble at all :)

  22. Hi Deb, just wanted to tell you I’ve got my first-ever soaked chickpeas in the pot right now and I just tasted one — WOW, were you right! My husband and I love chickpeas but we had no idea they were really this good! Thanks for the tip, I’ll be making this salad soon too! (just made the toffee cookies yesterday, too, YUM!) Love your site!

  23. Cindi

    这看起来超好。我喜欢mint-红辣椒 - 跳跃组合。
    我很好奇 - 究竟是什么你的蔓延整个菜单吗?此沙拉,短肋,洋葱馅饼。。。。?

  24. 永远不要道歉鹰嘴豆!他们是我的足总vorite legume – I literally eat chickpeas (in one form or another) 6 days a week. And I’m using literally to mean literally, not just for emphasis. Love them.

  25. 嗯,这是明天的午餐整理出来!我对鹰嘴豆共吸盘,即使我是不是已经通过其色变诱惑,沙拉的光辉色彩就会敲定。

    I wonder if a bunch of toddlers will eat this or just turn up their collective noses. It’s worth a try :)

  26. 艾琳

    I love this salad–it’s become a staple for lunch, and even my husband who doesn’t really care for anything deemed healthy loves it. My favorite part of it is that I can throw in whatever I have sitting around in the fridge–leftover calamatas from greek salad, whatever fresh herbs are laying about, red onion that needs to be used, etc. Thanks Deb!

  27. Rachel

    Thank you so much! As a passionate (albiet amateur) cook who’s just been diagnosed with coeliacs disease, I’ve been feeling rather down in the dumps recently. I came across your website by chance and have realised that with a little adapting, I can make most of your recipies – and some need no altering at all! I have the chickpeas for this salad soaking right now – for the first time in months, I’m looking forward to lunch tomorrow after 6 weeks of tuna salads! I’ll definitely be trying more of your recipies, thank you for cheering me up!

  28. 你曾经去过Sahadi在布鲁克林?我认为他们有最好的品尝鹰嘴豆罐头永远!我喜欢鹰嘴豆...这个菜谱看上去很惊人的。我肯定会去尝试。

  29. 詹妮弗

    I made this salad for Father’s Day and it was a hit! It was absolutely delicious. Thanks for posting this one. It’s a keeper.

  30. Eliina

    This was fabulous! I loved the interplay between the mint and the roasted red peppers. I think I’ll double the recipe next time, because I’m sure this is even better the next day (we ate it all in one sitting last night).

  31. 贝丝

    I just made this for the first time and boy is it good! I let it sit for a few hours which I recommend. I added a little red spring onion because the color was irresistible.

  32. First, I have to say that the photo is amazingly tempting (and we’re talking about chikpeas!!) I’ve tried this recipe this week and my entire family fell in love. Great combination of flavors. Love the addition of roasted peppers, definitely adds a twist to this recipe. Thanks!

  33. Katherine


  34. 崔西

    I changed this up a little – making 1 cup of chickpeas and 2 cups of couscous. Delicious!! Perfect for weekday lunches.

  35. This looks good. I was thinking of a quick meal when I don’t have the time to cook the chick peas, as I have some canned chick peas.


  36. 安娜


  37. EastWestCoast

    This is great for Recovery after vacation!


  38. SarahBC

    In a major hurry for a Montessori picnic, I used canned chick peas and the roasted red peppers from the deli and it was awesome. Little pricier… but that’s what I get for not planning! Thanks!

  39. minik

    I added some toasted cumin seeds which I pulverized with a mortar and pestle. I used a combination of dill and parsley for the mint. This is a great make ahead piece! Thanks Deb.

  40. 尘土飞扬的



    Microwave ovens and paper plates are super-quick prep/cooking and instant clean-up.
    Need more suitable recipes.

    MATZO饼干点心及meals-扩大你的巧克力饼干:Manischewitz使得普通MATZO饼干。Streight的使得“微咸” MATZO饼干。不要在我的犹太超市。这是在沃尔玛。????

    我用微咸饼干MATZO作为碱换鹰嘴豆泥或无脂豆泥层;鳄梨;沙拉[骰子番茄,洋葱骰子,菠菜叶,切片黑橄榄;在上面撒上沙拉。所有这一切,或选择与选择。我毫不犹豫地将它命名。“以色列Tex-墨西哥”想到什么?:-) [我的DNA的12%是古代以色列犹太。]

    “Grilled Cheese”: Matzo cracker covered with shredded cheese of choice. On a (paper ?) plate. Microwave (double click the 4) 44 seconds. Yellow or Dijon mustard? The cracker will be elevated on the rim of the plate and will sag in the center. Keeps spill/melt on the cracker (mostly).

    Matzo cracker Microwave pizza– I used a small cutting board under the cracker with a couple layers of paper towel to keep the cutting board clean. Pizza sauce on the cracker, then shredded Mozzarella, Oregano to taste, toppings (?) (I use pepperoni); nuke for 40 seconds to 1 minute. One cracker is about equal to 2 slices of Pizza Shop pie. With practice, from “Lets try Pizza” to starting to eat in under 3 or 4 minutes.


  41. 尘土飞扬的

    Second thoughts: Try “Jerusalem Tex-Mex.” But “Jerusalem” is more difficult to spell.

  42. 艾米莉


  43. smittycdm


  44. smittycdm

    Forgot to mention. I drained the partially cooked beans before freezing. Also rubbed them a bit in a cotton dish towel to remove the excess moisture. It also removed some skins, which I learned about in later Recipes. Thanks, this is a great recipe & I know Deb says ‘Serve Immediately’, it was excellent today for lunch!

  45. 凯拉

    I was so shocked when I discovered this recipe here. This is my favorite salad that I buy at my gym cafe and I have been eating this for years! I followed the recipe to the t and it is the same salad. I used canned chickpeas this time but will try to cook my own beans next time. The canned chickpeas were a little on the hard side to my taste. I still can’t believe I just now found this recipe.

  46. C

    This is a winner. I didn’t have parsley, but it was good without it. (Full disclosure, I also used extra garlic).

  47. Francesca Di poppa

    Made this yesterday, parsley instead of mint, and added a few chopped kalamata olives, one ounce of feta cheese, and a bit of cayenne for extra bite. Delicious. I’ll be enjoying leftovers today.

  48. 斯泰西乙

    How is that this recipe was published 9 years ago and I just found it yesterday?! I stumbled upon it after your ‘how to make a pot of chickpeas’ post went up – also a great find. I made this recipe today, forgot to buy mint ( which is apparently fine because….)and this is officially my new favorite salad! I tend to just throw this type of stuff on greens and call it a green salad as well (maybe some raw cherry tomatoes on it too because i have them?) – I’m sure it will be amazing! I also learned how to roast red peppers on your site today….honestly, <3 you right now.