Chickpea Salad

John's Chickpea Salad


  • 2 lbs dryed chickpeas, slow boiled until done, approximately 2 hrs let cool, then add
  • 1 1/2 red, orange or yellow bell peppers
  • 1 large red onion
  • 1 whole garlic
  • 1 bundle parsley
  • 3 bundles basil approximately 30-40 leaves
  • 1 extra large cucumber
  • 5-6 celery sticks
  • Handful of kalamata olives
  • 6 tbsp cumin powder can add more
  • 1 1/2 tbsp ground cardamom
  • 4 tbsp oregano can add more
  • 4 tbsp pink Himalayan salt try 4 but may need more. It's not too much, it's a lot of food.
  • 1/2 cup real olive oil usually found at your closest middle eastern store. Check the harvest date, not sell by date.


  • Chop peppers, onion, garlic, parsley, basil, cucumber, celery, and olives
  • Mix all ingredients together well and refrigerate.


Best after 12 hours of refrigeration. This recipe makes a large amount of extremely delicious and healthy food that will last several days and feed many. A great lunch (or any other) meal. Goes great with raw goat or feta cheese.