Tuesday, March 18, 2014

Chick Pea Salad

"Chickpeas are Garbanzo Beans, and vice versa. But there are two types of chickpeas, the larger, lighter kind that grows in Mediterranean areas and north Africa, and a smaller, darker kind that grows in India, Ethiopia, and Mexico. They don't appear to be available fresh in the US. Dried beans are fine, but will require some hours of soaking, probably overnight, before they are cooked. Canned chickpeas are more expensive, but you can use them right away".

1 clove of Garlic, minced
fresh ground Black Pepper
3 TBS Rice Wine Vinegar
2 TBS Grape Seed Oil
3/4 tsp dried Oregano
Place all ingredients in a jar and shake well.

3 cans of Chick Peas or (Garbanzo Beans) drained
2 C Cherry Tomatoes, cut them in half
1 Cucumber, un peeled and roughly chopped
1 Green Bell Pepper, roughly chopped
4 Green Onion, sliced
3 TBS fresh chopped Parsley
2 TBS fresh chopped Basil

In a large serving bowl:
Chick Peas
Bell Pepper
Green Onions
Mix well to combine.
Fold in Vinaigrette
Refrigerate before serving.

Peace in the Kitchen!

No comments:

Post a Comment