Friday, September 10, 2021

Drinking and Dining Sustainably and Organically featuring a Guyanese Chickpea Salad #EattheWorld #WinePW

This delicious and easy salad goes together in a snap.  The bright vinaigrette is perfect with the creaminess of the chickpeas.  I served it as a side salad but also enjoyed it for a light lunch one day with a glass of wine.  

Chickpea Salad with Wine

We are traveling to Guyana today in the Eat the World Challenge........
eat the world graphic

Each month, Evelyne of CulturEatz invites us to join her in exploring foods around the globe.  This month we are visiting Guyana.  Guyana is a South American Country near Venezuela.  It is located on the North Atlantic coast and is culturally Caribbean.  

Check out all the wonderful Guyanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Ingredients for Chickpea Salad

While researching Guyanese recipes I came across this salad from Alicia's Pepperpot subtitled Everyday Caribbean Cooking.  In her article, Alicia explains that chickpeas, called channa in Guyanese, are a common ingredient, especially since there are many vegetarians in her family.

Chickpea Salad

This salad appealed to me on many levels: 
  •  It requires easily obtained ingredients found at my local grocers and farmer's market.  My grocer carries their own line of organic foods and I always have a variety of organic canned beans in my pantry.  
  • My son in law is a vegetarian so this was a perfect dish to serve up with some ribs that I put on the smoker for a gathering on Labor Day Weekend.
  • It goes together quickly and easily containing only 4 ingredients and a vinegar and oil dressing.
  • The leftovers are delicious and hold up well in the refrigerator making this salad perfect for a main course lunch or as a side to whatever you are serving for dinner the following days.
I also loved that it was made with all organic products many of which were purchased at my local farmer's market along with all the other produce served up with this meal and a wonderful bottle of Bonterra Chardonnay made from Organic Grapes.


I was provided this bottle of Bonterra Wine as well as two other bottles of Cono Sur wines (that I will  be sharing more about later) for their #PourOrganic campaign going on right now.  These samples were provided for testing and tasting purposes.  I received no monetary compensation and all opinions are strictly my own.  

Eating and drinking sustainably and organically is important to me.  I try to buy locally whenever possible. Very easy during the summer and harvest months when I can visit my local farmers.  I also have a farming friend from whom I source all of my meats knowing that her values reflect my own.

It is important to Bonterra as well.  This is what they have to say about it:

Organically farmed and masterfully made, Bonterra Organic Vineyards wines are crafted to be perfectly in tune with nature. A celebration of the vitality derived from organic cultivation, our wines reflect careful farming practices carried out on a dynamic network of estate and partner farms throughout California. Long before organic produce filled the shelves of neighborhood groceries, our dedicated team was committed to organic and Biodynamic farming because we passionately believe that farms teeming with biodiversity—encompassing vines, insects and wildlife, and healthy soils—yield better wines.
I can tell you that this bottle of wine certainly met up to the standards stated above.  It poured a golden yellow color and was buttery with a touch of oak.....exactly what I want from a Chardonnay.  It paired very well with the Chickpea salad that I enjoyed for lunch one day and for which I am sharing the recipe at the bottom of this post.

If eating and drinking sustainably and organically are important to you, please join us tomorrow as Gwendolyn of Wine Predator leads us in Twitter Chat tomorrow morning at 11 AM ET.  You will find us by following #WinePW and #PourOrganic.  Here are some of the topics we will be discussing.....

Vegetables, Salad, Meatless, Vegetarian, Vegan, Chickpeas, Cucumbers
Yield: 6 main course servings, 12 side dish servings
Author: Wendy Klik
Chickpea Salad

Chickpea Salad

This delicious and easy salad goes together in a snap. The bright vinaigrette is perfect with the creaminess of the chickpeas.
Prep time: 5 MinTotal time: 5 Min


  • 2 (15 oz.) cans chickpeas, drained and rinsed
  • 2 cucumbers, peeled, seeded and diced
  • 1/2 small red onion, diced
  • handful of parsley leaves, chopped
  • 1/4 c. olive oil
  • 2 T. vinegar (I used white)
  • salt and pepper to taste


  1. Combine the chickpeas, cucumber, parsley and onion in a large bowl.  
  2. Whisk together the olive oil, vinegar, salt and pepper.  Pour over the vegetables and toss to coat.  
  3. Taste and season with additional salt and pepper, if needed.
  4. Refrigerate until ready to serve.


Adapted from a recipe found at Alicia's Pepperpot.

Nutrition Facts



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  1. I love a good cucumber salad! It looks so light and refreshing while being satisfying at the same time.

  2. Love this! I completely blitzed on #EattheWorld...and I even made my dish weeks ago. Oye. I will have to try this salad with different beans soon. Thanks for sharing. Cheers.

  3. I love chickpeas. The salad sounds and looks delicious.

  4. This sounds amazing- the combination of chickpeas & cucumber sounds so summery and fresh!

  5. I love a good chickpea salad, so nutritious and delicious! Your looks delightful. Was the Bonterra a good pairing with the salad?

    1. Yes but I actually thought I should have reversed my wines. Had the sauv blanc with this salad and the chard with the sea bass.

  6. I have been looking for a good lunch salad that will keep well and now I have found it! Thank you Wendy!

  7. Now this is my kind of cooking and eating! And yes, I like a buttery Chard, too. Thanks for sharing, Wendy. I've bookmarked the recipe. :)

  8. That Eat the World Graphic is gruesome! That said, glad you enjoyed the wine and thanks for participating!

  9. That is such a fantastic, simple, and inexpensive salad, Wendy! And it was great to hear about your Guyanese dishes project. We'll have to look at the other recipes!

    1. We post a new country each month. Would love to have you join us.

  10. Love this recipe so simple and yet delicious.

  11. It's funny -- my family is from Venezuela, and yet I know nothing about Guyana. It's nice to have a little intro through food and this salad looks great and all the reasons you listed why it appealed to you make it all the better!

  12. Sometimes I think bigger than I really need to. How simple, tasty and nice pairing with that Chardonnay.

    1. It was nice and simple is what we all need sometimes especially lately when life seems so busy.


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