Chickpea Salad
This salad makes a great side to grilled meats, a filling for pita with falafel or a smart lunch option. I start with dried chickpeas and prefer Rancho Gordo, but you can experiment to see what brand you like. I soak the chick peas overnight in water. Then I boil them in clean water with 2 smashed garlic cloves and a few sprigs of rosemary. After an hour I check to see if they are tender, but not mushy, and I know they re done. I drain them and keep them in an airtight container in the fridge. I use them for any recipe that would normally call for canned chickpeas.
Ingredients
- 2 cups cooked chickpeas
- 1/4 cup chopped pickled roasted red pepper
- 2 tablespoons basil, chiffonaded
- 1 scallion, sliced
- 1/4 cup crumbled feta, ricotta salada or Parmiggiano Reggiano
- Extra Virgin Olive Oil
- Lemon juice or balsamic vinegar
- salt and pepper
Directions
Mix the chickpeas, pepper, basil, scallion and cheese in a bowl. In a separate bowl, whisk enough olive oil and lemon juice or vinegar together to make a dressing. Toss with the salad and add salt and pepper to taste.
