Cream, Desserts, FI26: Foundation Recipes, Snacks, Whipping cream
Clotted cream
1- You can save the water the chickpeas have been boiled in. Known as aquafaba, you can use it as a substitute for egg yolks if you're cooking or baking for vegans or people with an egg allergy.
2- The parsley can be replaced with coriander, tarragon, dill, chervil or chives.
This is entirely up to personal taste and the time you have available. The canned variety is more convenient, quicker to prepare and bursting with flavor in this recipe. Dried chickpeas, on the other hand, need to be sorted by hand to remove any stones or discolored beans, soaked overnight (or quick soaked in hot water for an hour) and then cooked by simmering on the stovetop for up to an hour. Some say that this labor of love results in a richer, fuller and meatier flavor when compared to their canned counterparts. Give both a try and see which one you prefer!
Chickpeas are incredibly versatile and so is this salad. It is equally good as a side or a main course. Serve it with a bowl of cherry tomatoes and olives, toasted pita bread, and a bowl of tzatziki for a quick meal that's pretty enough for a gathering and tasty enough to share.
Store chickpea salad in a glass container in your refrigerator. Don't be concerned if the chickpeas take on a pinkish hue from prolonged contact with the red onions. The color change shouldn't affect the flavor.
Cooked chickpeas should stay good for about three days. If you wish to keep them longer than that, take them out of the fridge, pour them into a pan, and boil them gently for about 10 minutes, which should kill any bacteria that may be starting to grow.
Chickpeas, also known as garbanzo beans, are one of the most widely cultivated legumes in the world. A key ingredient in Mediterranean cooking, they have been grown for millennia. Today, India produces more than any other country.
As a side dish, this salad works well with anything from barbecued meats and grilled sandwiches to roast chicken and fiery curries. Transforming it into a main meal is as simple as layering a few kebab skewers on top (think lamb, beef or a falafel mix as a delicious vegetarian alternative), shredding in a hearty portion of chicken or adding grilled large portabella mushrooms.
Whether you're in the mood for experimenting, don't have chickpeas in the pantry or have a few fussy eaters in the family, most beans will work well for this recipe. Our favorite substitutes are white, black or kidney beans. But you don't have to limit yourself to the bean stalks alone. Quinoa, lentils, green peas and cauliflower rice are all excellent alternatives that will transform this dish into an entirely new taste experience.
Boil up a big pot of chickpeas to keep in the refrigerator and you'll be ready to meet the week ahead. Or, if you prefer, use canned pre-cooked chickpeas for an even simpler solution. Pre-chop your parsley and you'll be ready to throw this tasty salad together in a matter of minutes.
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