Spring/Summer Chickpea salad

Chickpea Salad with Tomatoes, Olives, Basil & Parsley
Makes 4-6 servings l Always use organic ingredients when available
1 cup dried chickpeas (garbanzo beans) soaked overnight and cooked (or can use 2 cans garbanzo beans, well rinsed and drained)
1 T + 3 T red wine vinegar
2 tsp. fresh lemon juice
2 cups diced plum tomatoes, cut in 1/2 inch pieces then drained (can also use cherry tomatoes but drain well)
1/2 cup Kalamata olives, sliced into lengthwise slivers
3/4 cup chopped red onion (about half of a large red onion)
5 T best quality extra virgin olive oil
1/2 cup chopped fresh basil (or more)
1/4 cup chopped parsley (or more)
Himalayan salt and fresh ground black pepper to taste
Soak chickpeas in cold water overnight or for at least 8 hours . Drain soaking water, then put beans into pan with fresh water and simmer until beans are tender. This can take from 45 minutes to several hours, depending on how fresh the beans are, so plan ahead. (For canned beans, drain into colander and rinse with cold water until no more foam appears.) Whether using freshly-cooked or canned beans, drain well, then place in large plastic bowl and toss with 1 T red wine vinegar and 2 tsp. fresh lemon juice.
Chop tomatoes and drain in a colander while you chop the onions and slice olives, then add drained tomatoes, chopped onions, and sliced olives to the bowl with the marinating beans.
Wash and dry basil and parsley, using salad spinner or washing in the sink and drying with paper towels. Finely chop herbs, then add to marinating salad ingredients and gently combine.
Put 3 T red wine vinegar in a small bowl, then whisk in olive oil until dressing is emulsified. Gently mix dressing into salad, then season to taste with salt and fresh ground black pepper. The salad can marinate at room temperature for an hour or two before serving.
Best when freshly made and before being refrigerated.
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