Chickpea-Sausage Salad 6.000

Deb Lindsey for The Washington Post

Sep 3, 2014

Lots of texture and savory flavor make this easy salad a go-to for potlucks as well as a quick weeknight meal.

Make Ahead: The salad can be refrigerated for up to 4 days. Bring to room temperature, or warm over low heat on the stove top, before serving. You may wish to add a small extra handful of parsley.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes about 7 cups

  • 1/4 cup raisins
  • 1/4 cup olive oil
  • 1 medium onion, cut into small dice
  • 1 clove garlic, minced
  • 12 ounces spicy (uncooked) sausage, casings removed
  • 1/4 cup pine nuts
  • 30 ounces canned, no-salt-added chickpeas, drained and rinsed
  • Kosher salt
  • Freshly ground black pepper
  • 1 or 2 tablespoons chopped flat-leaf parsley
  • Balsamic vinegar


Place the raisins in a small bowl. Cover with warm water; soak for 10 minutes, then drain.

Heat 3 tablespoons of the oil in a large saute pan over medium heat. Once the oil shimmers, add the onion and garlic, stirring to coat. Cook for 6 to 8 minutes, until the vegetables have softened but haven't started to pick up color.

Add pinches of the sausage meat, the pine nuts and the soaked raisins to the pan, stirring to incorporate. Cook for about 12 minutes or until all of the sausage is cooked through.

Stir in the chickpeas; once they have warmed through, taste the mixture and season with salt and pepper to taste.

Just before serving, stir in the parsley (to taste). Transfer to a serving bowl. Drizzle with the remaining tablespoon of oil, then add a dash of vinegar, tossing to incorporate. Serve right away.

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Recipe Source

From freelance writer Kelly DiNardo.

Tested by Bonnie S. Benwick.

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