Sunday, March 27

Recipe: Middle Eastern Inspired Chickpea Salad

I love chickpeas. And I've been trying to think of ways to incorporate them more into my cooking. Last weekend I bought some supplies to make a chickpea salad, but didn't get around to actually making it. But today I did and I was pleasantly surprised at how it came out.

I kept it pretty simple, which is what I've learned to do when I'm first "creating" a recipe. In the past I got too creative and ended up with stuff that wasn't so tasty. But starting basic, with combinations you know are good together (like carrot and cumin), make for a good foundation to see how it works. Then, you can go crazy. ;) I think this would also be good with the addition of artichoke hearts, corn, and maybe even some marinated mushrooms.

- 2 cans of chickpeas, drained and rinsed
- 1/2 red onion, diced or minced
- 2 cucumbers, seeded and diced
- 3 carrots, diced
- 1/2 red pepper, diced
- 2 TBSP balsamic vinegar
- 1 TBSP apple cider vingar
- 1/4-1/3 cup olive oil (I didn't measure but it's around there...taste as you add)
- 1-1/2 TBPS Dijon mustard
- 3 cloves garlic, minced
- 1 TBSP cumin
- 2 TSP oregano
- 2 TSP onion powder
- 2 TSP garlic powder
- Salt & Pepper to taste (Wait to add salt until it's sit for a bit, because you don't want the salt to pull too much moisture out of the veg).

In a bowl, mix your vinaigrette dressing by combining the vinegars with the olive oil and whisking together. Add garlic, cumin, oregano, onion and garlic powder. Whisk again to combine. Add in the onion, chickpeas, cucumber, carrot and red pepper. Stir to coat with dressing.

Then put it in the fridge to let all the flavors combine for at least an hour or two.

Then add in some fresh chopped parsley, and grape tomatoes if you desire. You could also add in some cilantro and feta.

Eat it as is, or serve in pita pocket with dollop of tahini or thick yogurt (like greek style).

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