Rihanna’s Chickpea Salad
The world has been begging Rihanna to release a new album for years. Though the multitalented singer and mogul has left her fans hanging in that department, we can at least nosh on her go-to chickpea salad while we wait!
She first shared this signature salad with Esquire back in 2014, alongside her recipes for traditional cod fish cakes and rum punch. Like with everything else she does, the internet got a hold of it and ran. Nearly ten years later, it remains a massive viral sensation for one very good reason: it comes together in about five minutes flat and requires absolutely no cooking.
Once you round up your fresh produce and slice it to your liking, the rest relies entirely on simple pantry staples that you likely already have in your kitchen. It is fast, incredibly easy to make, and undeniably tasty!
Pro-Tips for the Perfect Chickpea Salad
To ensure your quick salad is as flavorful and crisp as possible, keep these easy kitchen tips in mind:
- Rinse and Dry: Always rinse canned chickpeas thoroughly under cold water to remove the starchy canning liquid, which can taste metallic. Let them drain completely or pat them dry with a paper towel so your dressing doesn’t get watered down.
- Uniform Chopping: Because this salad requires no cooking, texture is everything. Take an extra minute to chop your cucumbers, tomatoes, and onions into uniform pieces roughly the same size as the chickpeas so you get a perfect mix of flavors in every bite.
- Let It Marinate: While this salad can be eaten immediately, it tastes infinitely better if you let it sit in the refrigerator for at least 30 minutes before serving. This gives the chickpeas time to absorb the oil, citrus, and seasonings!
Delicious Variations to Try
This simple, fresh recipe is an excellent blank canvas. Try these easy swaps to customize your bowl:
- Add a Cheese Pull: To make this salad a bit richer, toss in a half-cup of crumbled feta cheese, fresh goat cheese, or mini mozzarella pearls right before serving.
- The Herb Upgrade: Brighten up the earthy chickpeas by tossing in a generous handful of chopped fresh herbs. Cilantro, flat-leaf parsley, or fresh mint take this dish to the next level.
- Make it Spicy: If you want to channel a bit of Rihanna’s island roots, add a dash of your favorite Caribbean hot sauce or a sprinkle of cayenne pepper to the olive oil dressing for a fantastic kick of heat!
Also Read : Easy Sausage Rolls
Rihanna’s Chickpea Salad
4
servings5
minutes210
kcalIngredients
The Salad:
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 large cucumber, peeled and diced
1 cup cherry tomatoes, halved (or 2 vine-ripened tomatoes, diced)
1/4 cup red onion, finely chopped
The Dressing:
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice (or lime juice)
1/2 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
(Optional: hot sauce or cayenne pepper to taste)
Directions
- Prep the Veggies: Wash and chop your cucumber, tomatoes, and red onion.
- Drain the Chickpeas: Drain the can of chickpeas into a colander and rinse them thoroughly under cold running water. Shake off any excess water or pat them dry with a clean paper towel.
- Combine the Base: In a large serving bowl, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, and finely chopped red onion.
- Dress the Salad: Drizzle the extra-virgin olive oil and fresh lemon juice directly over the vegetable mixture. Season generously with kosher salt and freshly ground black pepper.
- Toss and Serve: Toss everything together until the chickpeas and vegetables are evenly coated in the dressing. Taste and adjust the salt, pepper, or citrus if needed. Serve immediately, or chill in the fridge for 30 minutes to let the flavors meld!
Notes
- Make-Ahead / Storage: This salad is fantastic for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days. The vegetables will soften slightly over time, but the flavor will only get better.