Feel free to vary the ingredients with whatever’s on hand - diced celery, a handful of fresh or frozen green peas, or anything else your heart desires. Just don’t omit the chick peas!
Nicole’s Chick Pea Salad:
¼ medium red bell pepper (“capsicum”), diced
6 green onions (“spring onions”), diced
5 or 6 cherry tomatoes, halved
⅓ c. cilantro, finely chopped
Salt and pepper, to taste
Drain, rinse, and blot dry chick peas. Combine with remaining ingredients. Toss with ¼-to-⅓ c. Ron’s Arf ’n’ Arf Balsamic Vinaigrette (see my blog post of June 6, 2011). To keep the natural color of chick peas and other ingredients, use white balsamic vinegar in this recipe.
|Start with a simple can of chick peas - a kitchen staple!|
|Add diced green onions and other fresh ingredients|
|You'll love this salad's bright colors and wonderful flavors!|
|Add cilantro, Ron's quick dressing, and serve! Dee-licious!|
PS: As the “season” is now staring us in the face, be sure to check the Index for last year’s festive posts!
Tomorrow: An easy appie that takes mere minutes to prepare!