Food & Cooking Recipes Salad Recipes Mediterranean Chickpea Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 Chopped fresh veggies add crunch to the creamy texture of chickpeas, which are a good source of protein, folate, fiber, and iron. Ingredients 8 ounces (about 1 ½ cups) dried chickpeas, soaked, liquid reserved 1 ¼ teaspoons coarse salt 1 garlic clove, minced 16 whole black peppercorns, crushed 3 tablespoons sherry vinegar 2 tablespoons extra-virgin olive oil ¾ teaspoon dried oregano 2 cups (8 ounces) yellow or red cherry tomatoes, halved ½ English cucumber (8 ounces), peeled and cut into ½-inch dice ½ green bell pepper, ribs and seeds removed, cut into ½-inch dice (1 cup) 2 carrots (4 ounces), cut into ½-inch dice 3 scallions, sliced into ½-inch pieces 3 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons shredded fresh basil Directions Place chickpeas, soaking liquid, and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches; adjust as necessary. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain, and transfer to a bowl. (Makes 3 cups chickpeas.) Meanwhile, using a chef's knife, press flat side of blade back and forth across garlic and remaining 1/2 teaspoon salt to make a paste. Transfer to a bowl, and whisk in peppercorns, vinegar, oil, and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley, and basil. Print