Marinated Chickpea Salad
Greg Dunmore
This bright, herb-packed salad is simple to prepare and only gets better with time. Liquid shio koji adds a subtle savory depth to the dressing, while brown rice vinegar, fresh herbs, and lemon keep everything lively and refreshing. Perfect for picnics, lunches, potlucks, or as a make-ahead side dish.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
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2 tablespoons Iio Jozo Brown Rice Vinegar
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1 tablespoon Hanamaruki Liquid Shio Koji
- 1 clove garlic, finely minced
- Sea salt, to taste
- Black pepper, to taste
- 2 cups chickpeas, cooked
- 1 cup broccoli florets, steamed and cooled
- ½ red onion, diced
- 2-3 tablespoons Italian parsley, chopped fine
- ½ tablespoon mint, chopped fine
Directions
- In a small bowl, whisk together the olive oil, lemon juice, brown rice vinegar, liquid shio koji, garlic, salt, and pepper.
- In a large bowl, combine the chickpeas, broccoli, red onion, parsley, and mint.
- Pour the dressing over the vegetables and toss well to coat.
- Let the salad marinate for at least 30 minutes before serving, stirring occasionally.
- Store covered in the refrigerator.
- For the best flavor, prepare the salad a day ahead and allow it to marinate overnight.