Chickpea Salad
Sometimes you need an easy protein for a meal, and you don’t feel like futzing with meat. Canned beans are one of the simplest ways to do that. Ordinarily, I’m a fan of the dried bean, for convenience and simplicity, but they do take time to prepare, so if for whatever reason I don’t want to devote hours to that, the pantry is stocked with a few cans of beany happiness.
I love chickpeas. I love hummus, I love them roasted, and I love them in bean salad. As of tonight, I love them as the star of their own salad, backed up by capers and roasted red peppers.
The cast of characters: a can of chickpeas, capers, jarred roasted reds, olive oil, salt, lemon (for juice), and a really good parmesan cheese. (Eric would want me to point out that this parmesan is two years old, got from a wonderful Italian deli locally. Fabulous.)
I used the whole can of chickpeas, two tablespoons of capers, and about six of the little red peppers, chopped (they vary in size; the nutritional info here assumes about 90 grams of peppers). Make sure to drain and rinse those chickpeas and capers; it’s probably not a huge deal, but I don’t know what “disodium EDTA” is, and I don’t think the salad needs extra added.
To the veggies, add about a tablespoon of fresh lemon juice, a half a tablespoon of olive oil, and a dash of salt.
Say cheese – to the tune of about a quarter cup.
Then gently stir to combine all the ingredients…and that’s it! You can serve it right away, or, as I did, pop it in the fridge so it gets nice and chilled first.
Serves 6. Per serving – Fat: 3.5g; Carbohydrates: 16.1g; Calories:116.4; Protein: 5.4g.
mouthwatering! thanks for the recipe.
Wow, what a neat idea! I can’t wait to read more, and try some of the recipes.
As a result of my current renewed focus on eating better and getting back into exercise, I’m definitely paying a lot more attention to what I am eating. That chick pea salad sure looks good (did the Parmesan come from Tenuta’s? Oh, how I miss that place!).
Yep, Tenuta’s!
This looks fabulous–I’ll definitely be trying it!
That looks great. I love chick peas, and my husband is a vegetarian/bean fanatic. I will definitely make this!
that looks great! I can’t wait to try this, thanks Carrie!
My 11yo daughter loved this! I added some fresh Italian parsley, a bit of grated red onion and 1/2 clove of garlic to punch up the flavor a bit. Soo good! My husband mixed his in with some broccoli rabe and whole wheat penne. Thanks for the recipe!
My favorite kind of Salad is none other Potato Salad. it really taste yummy.,*”
whenever my sister makes potato salad, i always eat them in less than a minute or so he he. i just love all sorts of salad. ;..