This is a quick and easy salad I adapted from a Rachel Ray recipe. It’s a great make ahead dish, (like the night before), so that the peas can marinate well. It makes a great lunch, and if it’s hot where you are you won’t even have to turn the oven on!
Chickpea Salad Recipe
Ingredients:
- 1 – 15 oz can chickpeas, rinsed and drained (or 2 cups dry beans that have been soaked overnight and boiled to tenderness)
- 1 small red onion finely chopped
- ½ cup diced tomatoes
- 2 celery stalks chopped
- 4 stalks cilantro chopped
- ½ a medium cucumber chopped
- 1 clove garlic minced or 1 tsp garlic paste
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Directions:
Throw it all in a bowl and toss. Refrigerate covered for at least and hour. (Overnight will make it even more tasty!)
• What’s you favorite chickpea recipe?
