Chickpea and Peppadew Salad | Kaiser PermanenteAbout Kaiser Permanente HomeKaiser Permanente Home

Place 4 cups of chickpeas in a large serving bowl.Slice celery stalks on the bias at 1/4-inch intervals and add to chickpeas.Drain and rinse Peppadew peppers, slice in half, and add to chickpeas and celery.Cut the red onion into quarters, then slice it into thin pieces. Bring a small pot of water to boil; immerse red onion for 1 minute to blanch, drain in a colander and add to chickpeas.Toast sesame seeds in a skillet over medium heat for a few minutes until golden brown.Combine extra-virgin olive oil, balsamic vinegar, sea salt, and black pepper into a clean jar with a tight-fitting lid. Shake dressing until combined. Drizzle over salad and toss until coated; add dried oregano and toasted sesame seeds as garnish.