Chick Pea Salad


This time of year is time to tap the Maple Trees and boil the sap to make maple syrup.   Boiling can take a while and definitely requires sustenance to make it through the long days and nights!  This Chick Pea Salad recipe was sent in by Lori M with her photo entitled 'Sugar shack essentials, Kricklewood Farm Aioli on the pulled pork sandwiches!'  Add some potato salad and some liquid refreshments and good to go! 


  • 1/4 cup Kricklewood Farm Garlic Sunflower Oil, or more to taste
  • 1 can chickpeas, rinsed and drained well
  • 2 cups chopped English cucumber (about 2/3 of 1 medium)
  • 1 1/4 cups chopped Roma tomatoes (about 2)
  • 1/4 cup chopped red onion
  • 3 Tbsp chopped fresh parsley or cilantro
  • 1/4 c microgreens
  • 2 Tbsp fresh lemon juice
  • 1 1/2 tsp minced garlic
  • 1 tsp Italian seasoning
  • Salt and freshly ground black pepper1 cup feta or goat cheese


  1. Toss all ingredients and refrigerate at least 1 hour before serving.  Aiden suggests it tastes better the next day so maybe refrigerate over night if you are planning ahead.
  2. Serve with pulled pork sandwiches topped with Kricklewood Farm Aioli and potato salad.  







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