Monday, May 8, 2017

Chickpea Salad




Chickpeas (Garbonzo Beans) are great. Legumes in general are great, but I really love chickpeas. Hummus. Falafel. Chana masala. The list goes on. One of the simplest ways to eat them is in a salad. This particular salad has a lot of other ingredients but the chickpeas are the star. I eat this salad as a side dish or sometimes as a main dish with tuna or sardines added.

Ingredients

1) 1 15 oz can of chickpeas
2) 1 cup cucumbers seeded and chopped
3) 1 cup halved grape tomatoes
4) 2 or 3 scallions chopped
5) ¼ cup chopped red onion
6) ¼ cup chopped bell pepper (green, yellow, red, or any combination of the 3)
7) ½ cup chopped parsley
8) 2 garlic cloves minced
9) 2 to 3 tablespoons red wine vinegar or lemon juice depending on taste
10) 1/3 cup olive oil
11) Salt and pepper to taste

Optional:
Dry oregano
Cayenne pepper
Honey
cumin

Method

Mix all of the ingredients in a bowl. (probably the easiest instructions I will ever write). I like the sweetness honey gives it, so I always add a tablespoon or so. You could also use sugar. I also like a little spice, so I add a pinch of cayenne and cumin. The dry oregano if the final optional add in that I sometimes use. You can really season this salad however you like.


I find it tastes better after sitting in the refrigerator overnight to let the flavors blend. Enjoy. 
    

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