This refreshing salad is a great accompaniment for Greek or Middle Eastern entrees, or, with the addition of a can of good quality tuna, it makes an easy light dinner or lunch. For a vegetarian main dish, use a larger can of chickpeas and increase the amount of vegetables. If you can find small cans (7.75-ounce) of chickpeas, they're ideal for two servings of this salad. While you can skip heating the chickpeas, they taste better when simmered briefly and they absorb the dressing better if they're warm.
Yield: 2 servings
Ingredients:
- 1 7.75-ounce can chickpeas
- 1 tablespoon lemon juice
- 1-1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
- 1/4 cup chopped red bell pepper (about 1/4 medium pepper)
- 3 tablespoons chopped celery (about 1/2 small stalk)
- 1 scallion, chopped
- 1 small tomato, seeded and chopped
- 1 teaspoon minced fresh mint
- 1 tablespoon minced fresh parsley
Preparation:
1. Drain and rinse the chickpeas. Place them in a small saucepan and cover with water. Bring to a bare simmer and cook for 4 or 5 minutes.
2. While the chickpeas are simmering, whisk together the lemon juice, oil, cumin, salt and pepper.
3. Drain the chickpeas and place in a medium sized bowl. Pour the dressing over them and toss gently. Let cool to room temperature.
4. When cool, add the chopped vegetables and herbs. Toss gently and adjust seasoning.
