“This is my own creation, I LOVE chickpeas, but I like them spicy hot. So, before you make this recipe, remember we all have different tastes! This is a VERY adaptable recipe, you can add what you want, adjust the heat level, decrease the salad dressing, you name it, this is a very flexible recipe! I serve this over hot toasted pita bread, or just as a side dish. I've replaced the asparagus with sliced zucchini, little broccoli florets, whatever is in the fridge... Note that preparation time does not include the 1 hour resting time in the fridge.”

Ingredients Nutrition

  • 1 (15 ounce) can chickpeas
  • 1 garlic clove, minced
  • 1 teaspoon fresh jalapeno, minced (I often use more!)
  • 1 tablespoon chopped cilantro (fresh is a must)
  • 13 cup shredded carrot
  • 1 (4 1/2 ounce) canof chopped black olives (depending upon taste, you may want to use 1/2 can)
  • 18 cup diced red onion
  • 1 green onions or 1 scallion, sliced thinly
  • 10 cherry tomatoes, halved
  • 10 asparagus spears (tips only)
  • 14 teaspoon ground cumin
  • salt and pepper
  • 1 dash ground red pepper
  • 14-12 cup of newman's own family recipe Italian dressing or 14-12 cup your own italian vinaigrette, I interchange depending upon my time


  1. Drain and rinse (well) the Chickpeas.
  2. Place Chickpeas in a medium sized mixing bowl.
  3. Add the rest of the ingredients and mix very well.
  4. Let set for an hour to allow flavors to blend.
  5. Serve nice and cold with some hot Pita bread or just as a side dish.

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