This Chickpea and Crab Salad is so flavorful and tasty! It’s simple too. Just six ingredients tossed with a little salt, pepper, and grapeseed oil, and, voila, the salad is done.
It’s another one of those salads that work great for both, a weekend/weeknight dinner or friends and family gathering.
The imitation crab adds a little “fanciness” and “meaty” flavor to the salad, the olives add a little extra acidity, the cucumbers and parsley add freshness and aroma.
Combined, the ingredients make a really great salad!
Main Ingredients:
Chickpeas: I used 1 can of chickpeas for this recipe. Make sure to drain and rinse under cold water, in a colander. If you prefer using dried chickpeas, use this method posted on thespruceeats.com.
Imitation crab: one, 250 gm. package is good. If you prefer more in your salad, you can, of course, always add more. Dice the imitation crab into small pieces. If you are using crab sticks, just slice thinly.
Cucumbers: 2 medium-sized cucumbers, diced
Red onion: use as much or as little as you prefer. I used about 1/2 cup of thinly sliced red onions. I find that using a peeler rather than a knife makes perfectly thin slices of onion.
Fresh parsley: about 1/2 cup of finely chopped fresh parsley. To add more freshness and aroma to the salad. This can be swapped for dill or cilantro.
Kalamata olives: Olives work so well in this recipe. They add a little acidity and a lot of flavor. I bought pre-sliced olives and used about 3 tablespoons. If you are not using olives in the recipe, add a little acidity with 1 tablespoon of red wine vinegar.
Can I make this recipe ahead?
Absolutely, this is one of the reasons it’s great for a dinner party. You can definitely make it ahead and keep it in the fridge until ready to serve. It’s best to serve it from 1 hour to making the salad to up to 24 hours. Then, you can enjoy the leftovers (stored in the fridge) for up to 2 additional days.
Try these salads too:
- Sautéed Seafood Medley – a sauteed imitation crab, shrimp, and scallop salad
- Spring Vegetable and Berry Salad
- Cabbage and Ham Salad
- Cherry Tomato and Asparagus Salad
Chickpea and Crab Salad
This Chickpea and Crab Salad is so flavorful and tasty! It's simple too, Just 6 ingredients tossed with a little salt, pepper and grapeseed oil and, voila, the salad is done.
Ingredients
- 1 can chickpeas (or 19 oz), drained and rinsed under cold water
- 250 grams (9 oz) imitation crab, diced
- 2 medium cucumbers, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 2-3 tablespoons Kalamata olives, sliced
- 1 tablespoon grapeseed oil
- salt and pepper to taste
Instructions
- Add the chickpeas, imitation crab, cucumbers, red onion, parsley and Kalamata olives in a large mixing bowl
- Add 1 tablespoon of grapeseed oil and salt and pepper to taste.
- Gently toss to combine.
Notes
- if you are not using olives, add one tablespoon of red wine vinegar for a little more acidity.
- this salad can be stored in the refrigerator up to 3 days.
