Hawaiian Chickpea Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My favorite thing about this Hawaiian Chickpea Salad is how quickly it comes together in just 45 minutes, yet tastes like you've spent hours perfecting it. The beauty of chickpeas is that they're packed with protein and fiber, making this dish incredibly filling and satisfying for lunch or dinner. I love the way the sweet pineapple plays against the savory soy sauce, while the macadamia nuts add that perfect island crunch. It's a vibrant, colorful bowl that feels special but requires absolutely no cooking skills whatsoever. Trust me, once you make this, you'll be coming back to it again and again.
Ella x
Ingredients
- 400 gchickpeas(canned)
- 200 gdiced pineapple(fresh)
- 100 gred onion(diced)
- 150 ggrated carrot(diced)
- 50 gchopped cilantro(fresh)
- 100 mlsoy sauce(low-sodium)
- 50 ghoney(raw)
- 60 mllime juice(fresh)
- 60 gcrushed macadamia nuts(unsalted)
- 30 mlsesame oil(light)
- 5 gsalt(sea salt)
- 2 gpepper(black)
Detail level
Instructions
- 1
In a large bowl, combine chickpeas, pineapple, red onion, and carrot.
Tip: Mash the chickpeas slightly with a fork to help with texture.
- 2
In a small bowl, whisk together soy sauce, honey, lime juice, sesame oil, salt, and pepper until well combined.
Tip: Adjust the amount of honey to your desired level of sweetness.
- 3
Pour the dressing over the chickpea mixture and stir until everything is well coated.
Tip: Make sure to get all the ingredients coated evenly.
- 4
Sprinkle the chopped cilantro and crushed macadamia nuts over the top of the salad.
Tip: You can adjust the amount of nuts to your liking.
- 5
Garnish with a sprinkle of sea salt and a squeeze of fresh lime juice, if desired.
Tip: This adds a nice touch to the presentation.
- 6
Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Tip: This step is optional, but it helps the salad hold its shape.
Recipe Variations
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