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Revithosalates (chickpea salads)

Revithosalates (chickpea salads)

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Revithosalates are Greek salads made with chickpeas.  Chickpeas are one of my favourite legumes and I always cook them from scratch.

As it takes some time to prepare and cook them,  I usually cook the whole package (500 grams) and then store the leftovers in the deep freezer, so it’s much easier the next time to have them handy and use them.

Whenever I go to the farmers’ market I come back with lots of fruit and vegetables and a few weeks ago I bought lots of greens to make spanakopita, where I love adding myronia, kafkalithres and other aromatic herbs.   However, I keep the most tender parts of spinach and other greens to make salads.  I have added some of these herbs in the salad but if you don’t have all of them, you don’t necessarily have to use them all.

I also got some young chard which I blanched only for only 1 – 2 minutes.  If you will be using bigger chard it is best to separate the stems from the leaves and cook the stems first as they require a longer cooking time and then add the leaves.

I had leftover taramosalata in the refrigerator which I used to make the salad dressing but again if you don’t have taramosalata, or if you want it vegan, just use olive oil and lemon juice.

Some of these herbs had their roots on and I have now planted some in my pots and I now have fresh coriander, myronia, chard, parsley etc.

I’ve also planted some potatoes, peppers, onions and garlic.

Note: In both recipes, I have used Agourelaio which is the first olive oil taken from unripe olives. If you don’t have any, use extra virgin olive oil.

Revithosalata, with Chard and Taramas Salad Dressing

Preparation time  15 minutes

Cooking time: about 1 hour

Serves:  4


250 grams chickpeas
3 tbsp olive oil
150 grams chard
1 spring onion, finely cut
1 clove garlic, finely cut
1 tsp grated fresh ginger
1 tsp lemon zest
1 artichoke, cut into small pieces
2 radishes, thinly sliced
½ green apple, cut into small pieces
1 cup fresh greens:  Baby spinach leaves, rocket, coriander, kafkalithres and myronia

1 tbsp black Corinthian raisins

Taramas Salad dressing

½ cup white taramosalata
½ juicy lemon
3 tbsp agourelaio (olive oil)

Extra agourelaio on top


Soak chickpeas overnight.

Next day  rub them with your hands and adding fresh water remove the skin.  Drain, add fresh water and boil.   Remove foam with a slotted ladle and when no more foam arises, drain and add fresh water.  Bring to boil, add salt and cook until they are soft.  Drain and set aside to cool.

Blanche the chard, drain, cut and set aside.

Clean the artichoke and apple and place them in a bowl with water and lemon juice to prevent them from browning.

Add lemon juice and agourelaio in taramosalata and mix to the consistency of a sauce.

Heat the olive oil in a skillet and sauté the onion for 2 – 3 minutes.  Add the garlic and sauté until both become translucent.  Add the artichoke and sauté for a couple of minutes and then the chard.  Just mix 1 – 2 times and add the chickpeas.  Season with salt and pepper.

Remove from the heat and add the apple, radishes, raisins, fresh greens and mix in the taramas salad dressing.

Serve with extra agourelaio on top and if not fasting serve it with gavros marinatos.


Here is another recipe I made with the other batch.

Revithosalata, with Tahini Salad Dressing

Serves: 4


250 grams chickpeas
3 tbsp olive oil
1 spring onion, finely cut
2 radishes, thinly sliced
1 cup fresh greens:  myronia, kafkalithres, coriander
1 tomato
Salt freshly ground black pepper
½ juicy lemon
3 tbsp agourelaio

Extra agourelaio on top

Tahini Salad dressing

3 tbsp olive oil
2 tsp tahini
1 clove garlic
1 tsp grated fresh ginger
1 tsp lemon zest



Cook chickpeas as above or remove them from the deep freezer in the morning.

In a bowl add all the salad ingredients and mix well.  Add the olive oil, lemon juice, salt and pepper and mix.

In a food processor add the salad dressing ingredients and mix to the consistency of thick mayonnaise.

Mix in the salad dressing.

Serve with extra agourelaio on top and gavros marinatos.

Both recipes go to the event Creative Concoctions #2, created and hosted by me.  You still have until the 14th April to prepare and participate with a vegan recipe.



Kopiaste and Kali Orexi!

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Thursday 7th of April 2011

Yummy.......!!!!!!!!!!!! Delicious salad!

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