Wednesday, July 20, 2011

Recipe: Chick Pea Salad

Chickpea Salad
2 14 oz. cans chickpeas drained and rinsed
6 scallions sliced
1 red onion chopped in small pieces
2 medium tomatoes - chopped
10-12 black olives (black or kalamata) chopped
2 Tablespoons chopped parsley
5 Tablespoons extra virgin olive oil
3 Tablespoons white wine vinegar (red is good too)
salt and pepper to taste (optional)

Instructions 1. In a large bowl mix the chickpeas, scallions, onion, tomatoes, olives and parsley.
2. In a small bowl mix the olive oil and vinegar to make the dressing.
3. Pour the dressing on the salad and mix well.
4. Keep refrigerated until ready to serve.

TIP #1: Use what you have on hand. For example, you will see in my video I only had red wine vinegar, so I used that instead of the white. You can omit the scallions, but they are nice flavor.
TIP #2: Use a mix of olives if you want, but I used plain black olives from a can and these worked fine.


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