Here is another delicious lunch idea. Really delicious. I didn’t know much about chickpeas or whether I really liked them or not, but I thought I’d try this recipe out because it’s the bloggers favorite. I discovered I do like chickpeas. And so does my 1 1/2 year old son. The recipe is from a cute blogger named Emily who blogs at Remodeling This Life. I didn’t make it exactly like hers, but she says she switches it up all the time depending on the ingredients she has, so it worked. I love recipes that still taste good even if you don’t have all the ingredients.
And the recipe:
Greek Style Chickpea Salad
- 2 cans chick peas, drained and rinsed
- 1/2 small red onion, chopped finely (I used a whole small white onion)
- 1/2 large cucumber (I peeled mine and chopped it up. Emily doesn’t peel hers)
- 1/2 cup feta cheese (my new favorite food, so be expecting more recipes using it)
- olives (I didn’t use any because I’m cheap and none were on sale. She usually uses kalamata but says black are fine, too)
- fresh cilantro, chopped (I used some from my tiny new cilantro plant in my garden, so I didn’t use as much as I would have if I’d bought a bunch at the store)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- salt (to taste)
- cracked black pepper (to taste)
Emily mentioned that she’s heard this recipe is yummy with tomato, but she doesn’t like them, so she doesn’t use them. I LOVE tomatoes. But I didn’t have any. Next time…
She also said:
It is best when made and then chilled for a few hours or overnight. I can never wait so I usually have some right away and the next day it is even yummier. It is good just as a salad by itself, or wrapped, or stuffed in a pita.
I couldn’t wait either. So I had some right then. And then 1 1/2 hours later. And some more a few hours later. I love fresh, filling salads like this! It did get better each time too. I’m actually looking forward to lunch tomorrow .