I recently tested a lemon basil chickpea salad recipe that I found on Sel et Sucre; an awesome food blog with an abundant amount of recipes.This recipe was flavourful, healthy, and would make a great protein packed side dish for any meal. The lemon basil dressing was the part of this recipe that enhanced the flavour in the other ingredients, particularly the onions, spinach, and chickpeas. The dressing had a faint mustard flavour which ended with an aftertaste of honey and basil combined. The basil was not overpowering, and added a refreshing flavour profile to the dish.

It’s about balance … 

Cooking dried chickpeas can take a few hours because they need to be soaked and then boiled and therefore most people use canned chickpeas. If you are using canned chickpeas it is important to soak the chickpeas in water for at least ten minutes (the longer the better). This will help to get rid of any excess sodium. The next time you are at the grocery store, look for canned chickpeas that say “No Salt Added” on the label. The difference in sodium levels is HUGE! See below:


On the Left (Regular): 470 mg of sodium for 1/2 cup (940 mg of sodium for 1 cup) On the Right (“No Salt Added”): 35 mg of sodium for 1 cup
Here are 3 reasons why you should add chickpeas to your diet:

  • Chickpeas are high in fibre and protein which will help keep you fuller for longer.
  • Chickpeas are fairly low in calories (a ½ cup of chickpeas has 151 calories).
  • Chickpeas are low in fat.

Overall Recipe Rating: 3.5/5 Kiwis