Ethiopian Chickpea Salad

9 May

In Ethiopian culture, fasting is common on various days of the week and during certain times of the year. During their fasts, Ethiopians refrain from consuming animal fats, which is one of the reasons why their cuisine is so veg-friendly. Utilizing legumes and vegetables seasoned with various spices, many these dishes are referred to as wat, a curry or stew-like dish. Because silverware isn’t common in Ethiopian culture, wat is scooped up with a type of sourdough flatbread called injera (source).

Chickpeas, also called garbanzo beans, are often used in Ethiopian cuisine and are one of the earliest cultivated legumes. Ethiopia is currently the sixth largest producer of these legumes and most commonly uses them in wat and salads (source). One cup cooked chickpeas provides 13% DV Potassium, 48% Fiber, 30% Protein, 26% Iron, 10% Vitamin B6 and 19% Magnesium (source).

This simple Ethiopian Chickpea Salad is light and refreshing, and makes for an excellent side dish to any meal.

Ethiopian Chickpea Salad

Ethiopian Chickpea Salad

1 tablespoon olive oil, divided
2 shallots, peeled and minced
1 (15-ounce) can chickpeas, drained and thoroughly rinsed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large tomato, seeded and chopped
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon white vinegar

Heat 1-1/2 teaspoons olive oil in a large frying pan over medium heat. Add shallots and cook, stirring often, until caramelized, approximately 1 minute. Remove shallots from pan.

Heat remaining 1-1/2 teaspoons olive oil in pan and add chickpeas, salt and pepper. Cook, stirring often, until golden brown, approximately 8-10 minutes. Remove from heat and allow to cool.

Place remaining ingredients in a bowl and add shallots and cooled chickpeas. Stir to combine.

5 Responses to “Ethiopian Chickpea Salad”

  1. Mama Tummy May 9, 2014 at 12:13 pm #

    Wonderful! Two of my favorite things put together, Ethiopian food and chickpeas. I love that Injera too. Thanks for sharing!

    • megmeister May 9, 2014 at 12:14 pm #

      Excellent! Ethiopian food is addictive, don’t you think?

      • Mama Tummy May 9, 2014 at 12:17 pm #

        It is! It’s delicious, flavorful, healthy, and fun to eat! All the important components food should have.

      • megmeister May 12, 2014 at 10:15 am #

        I couldn’t agree more!

Trackbacks/Pingbacks

  1. Tikil Gomen (Ethiopian Cabbage and Potatoes) | Vegan Food Addict - December 20, 2014

    […] of my favorite types of food is Ethiopian (check out my recipe for Ethiopian Chickpea Salad). This veg-friendly cuisine offers a variety of dishes to choose from and one of my favorites is […]

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