Long one of my favorite recipes, today’s splendid Chickpea Salad makes a light and refreshing change at this time of year. It’s quick to make, low in fat, and rich in antioxidants. I’m more than happy to blog it for you, because this blog is also my online cookbook - the source I turn to first, because it sure beats poring over dozens of cookbooks and thousands of filing cards to find the recipe I’m seeking.
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 Chickpea Salad:
One 19-oz. (540 mL) can chickpeas (also called “garbanzo beans”)
¼ (60 mL) medium red bell pepper (“capsicum”), diced
6 green onions (“spring onions”), diced
5 or 6 cherry tomatoes, halved
⅓ c. (80 mL) cilantro, finely chopped
Salt and pepper, to taste
Drain, rinse, and blot dry chickpeas. Combine with remaining ingredients. Toss with ¼-to-⅓ c. (60-to-80 mL) Ron’s Balsamic Vinaigrette. To keep the natural color of chickpeas and other ingredients, use white balsamic vinegar in this recipe.
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Start with a simple can of chickpeas - a kitchen staple! |
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Add diced green onions and other fresh ingredients. |
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| This salad’s bright colors and flavors are tops! |
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Add cilantro, Ron’s quick dressing, and serve! |
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