This is one of my favorite salads. In fact, I practically live on it during the summer! But, right now I have a losing battle going on with some fresh herbs in the fridge, so this seemed like a good way to use them up! The original of this recipe came from Martha Stewart magazine -- I believe the July 2009 issue. It has since been adapted...just because. Besides being insanely good for you, it's one of the few summery salads we can have -- most of them are mayo or other dressing based and have things like corn syrup and soy. This is a staple to bring to picnics and BBQ's in the summer so we have something to eat!
Mediterranean Chickpea Salad
8 oz dried chickpeas, soaked
8 oz cherry tomatoes, or 2 tomatoes cut in wedges
1 cucumber or 1/2 an English cucumber, peeled and diced
1 medium green pepper, diced
2 carrots, diced
3 scallions, diced or 1 small red onion, diced
3-4 T or to taste, chopped fresh parsley
2-3 T or to taste chopped fresh basil
Dressing:
1 1/4 tsp sea salt
2 minced garlic cloves
About 16 grinds of fresh pepper (I know...specific.)
A pinch red pepper flakes
a pinch dried oregano
3 T rice vinegar
2 T olive oil
Combine all ingredients in large bowl. Prepare dressing in small bowl and mix well. Toss to coat. Add some grilled chicken or even just crusty bread for a meal!
Serves 6, 196 cal, 8g protein, 8g fiber Can you say "good for you?".
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