CHICKPEA SALAD WITH CUCUMBER, TOMATO, FETA, AND LEMON VINAIGRETTE

IMG_8795The first time I ate chickpeas that weren’t from a can, I was blown away. They have so much potential to absorb flavor and are much more than a bland, slightly mushy bean. I would recommend making a batch of the cooked chickpeas ahead of time, keeping them in the fridge, and using them here and there throughout the week. This is a light, delicious, and healthy recipe that makes me want summer to be here already. A great dish to make ahead for a party and just top with the feta right before serving. Enjoy!

IMG_8789CHICKPEA SALAD WITH CUCUMBER, TOMATO, FETA, AND LEMON VINAIGRETTE

 

Serves 4

3 cups of cooked chickpeas (recipe below)
1 cucumber, peeled, quartered, and sliced 1/4 inch thick
2 french breakfast radishes, thinly sliced on the mandoline
1 tablespoon chives, thinly sliced
2 scallions, thinly sliced into rounds
2 tomatoes, halved, cored, and cut into small pieces
good, high quality feta
lemon vinaigrette (recipe below)
pink himalayan sea salt
freshly ground black pepper

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Place chickpeas, cucumber, radish, chives, tomatoes, and scallions in a large bowl. Drizzle with lemon vinaigrette, lightly coating the chickpeas. Season with salt and pepper. Taste. Add more vinaigrette, salt, and pepper as necessary.

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To serve, scoop chickpea salad on a plate and top with a generous amount of crumbled feta. Finish with a sprinkle of salt and freshly ground black pepper.

IMG_8799LEMON VINAIGRETTE

1 tablespoon fresh lemon juice
3 tablespoon good olive oil
1/2 teaspoon honey (optional)
pink himalayan sea salt
freshly ground black pepper.

In a small bowl, place the lemon juice, honey, sea salt, and black pepper. Whisk to combine. Slowly drizzle the olive oil into the bowl while whisking, until the dressing has emulsified. Taste. Season with salt and pepper to taste.

CHICKPEAS

1 1/2 cups dried chickpeas, soaked overnight in water, then drained
1 tablespoon sea salt
1/2 cup good olive oil
1 large carrot, peeled and halved
1 celery rib, halved
1 dried arbol chile
10 garlic cloves
1/2 yellow onion

Place the chickpeas, salt, olive oil, carrot, celery, chili, garlic, and onion in a large stock pot. Cover with 1 1/2 inches of water. Bring to a bowl. Once boiling, reduce heat to a simmer and cook for 1-2 hours, or until the chickpeas are tender and creamy. Once they are finished cooking, remove the chickpeas from the cooking mixture and set aside to cool. Refrigerate until ready to use.

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