Wednesday, 11 September 2013

chickpea salad

This salad makes a good snack or little meal on days like today when it's too hot to cook! It's also portable (in a leak proof container).  If you want to keep the salad in the fridge for a couple of days, keep the dressing, avocado and cheese (if using) separate and add them just before you serve it/take it to work/etc.            Serves 2-4


1 tin chickpeas
1 cup each chopped cucumber and red pepper

Optional:  1 ripe avocado
                chopped fresh herbs, if on hand (parsley is nice)
                goat cheese or feta

Dressing:    2 T Olive oil
                 2 T Pure blueberry juice
                 1-2 t  pure maple syrup
                 2 pinches each dried spices such as parsley, italian spice, and dill
                 salt and fresh pepper (to taste)

Drain and rinse the chickpeas and put them in a large bowl. Wash and chop the cucumber and pepper, add to the bowl. Add the avocado, if using. I find it easiest to slice it in half with a sharp knife and then cut it into cubes with a butter knife while it's still in the skin. Add the herbs and goat cheese, if using.  Make up the dressing and toss the salad.  If it sits for a little while the dressing will sink to the bottom, so just toss it again before serving.

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