Baltic Maid

Puerto Rican Chickpea Salad – Kichererbsensalat – Ensalada de Garbanzos

Posted on | February 6, 2013 | 4 Comments

I love food from all over the world. I like the idea of recreating the food I ate while traveling or trying new recipes from places I have never been to or food I have never heard of. It’s an adventure for sure and it gets never boring.

As much as I like food from around the world, I also like to eat healthy. For this very reason I am in love with Steven Raichlen’s cookbook Healthy Latin Cooking. I grew up in East Germany, and the Latin cuisine was something unknown to me. I currently live in California where Mexican food can be found everywhere. So I slowly become acquainted with it. Beyond Mexican food, I really enjoy what else the Latin cuisine has to offer. This Puerto Rican salad is a tasty example. It is not only really tasty but also healthy and very easy to prepare. Enjoy! 

Puerto Rican Chickpea Salad


  • 2 cups / 330 g cooked or canned chickpeas, rinsed and drained
  • 2 ribs celery, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green or orange bell pepper, chopped
  • 1/4-1/2 medium red onion, chopped
  • 1-2 garlic cloves, grated
  • 3 tbsp chopped fresh cilantro
  • 1-2 tbsp red wine vinegar
  • 1-2 tbsp lime juice
  • 2 tsp olive oil
  • 1 tsp ground cumin, or more according to taste
  • salt, pepper


In a large bowl, combine the chickpeas, celery, bell peppers, onion, garlic, and cilantro. Season with vinegar, lime juice, olive oil, cumin, and salt and pepper. Combine all ingredients well and adjust the seasoning if necessary.

Guten Appetit!

Recipe from Healthy Latin Cooking by Steven Raichlen

Kirchererbsensalat aus Puerto Rico


  • 330 g Kichererbsen, gekocht oder aus der Dose, gewaschen und abgetropft
  • 2 Stangen Sellerie, klein geschnitten
  • 1/2 rote Paprika, klein geschnitten
  • 1/2 orangene oder grüne Paprika, klein geschnitten 
  • 1/4-1/2 mittelgroβe rote Zwiebel, klein geschnitten
  • 1-2 Knoblauchzehen, zerrieben
  • 3 EL klein geschnittenes, frisches Korianderkraut
  • 1-2 EL Rotweinessig
  • 1-2 EL Limettensaft
  • 2 TL Olivenöl
  • 1 TL gemahlener Kreuzkümmel/Cumin, oder mehr nach Geschmack
  • Salz, Pfeffer


Die Kichererbsen in eine groβe Schüssel geben und mit dem Sellerie, den Paprikastückchen, Zwiebelstückchen, Knoblauch und Korianderkraut vermengen. Mit Essig, Limettensaft, Kreuzkümmel, und Salz und Pfeffer abschmecken. Alle Zutaten vermischen und bei Bedarf noch etwas nachwürzen.

Guten Appetit!

Rezept von Healthy Latin Cooking von Steven Raichlen


4 Responses to “Puerto Rican Chickpea Salad – Kichererbsensalat – Ensalada de Garbanzos”

  1. Julia |
    February 7th, 2013 @ 16:57

    I love chickpeas! This salad looks so fresh and full of bright flavors!

  2. Christie - Food Done Light
    February 7th, 2013 @ 18:21

    Love this salad with all the wonderful flavors from the vegetables and spices.

  3. BalticMaid
    February 11th, 2013 @ 00:01

    @ Julia & Christie: Thank you both for your sweet comments! :-)

  4. Kellie
    March 28th, 2014 @ 12:26

    This was so good!!! I am sad I didn’t have cilantro because I know it would have been a lot better but it was still so good I added Feta Cheese in the place of Cilantro next time I will for sure put the cilantro in thanks this was good!

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