On the Menu
Chickpea salad recipe
This chickpea salad recipe just kind of jumped out of my refrigerator. My husband and I were struggling with putting together a weekly meal plan, and there were fresh local vegetables in the fridge - including broccoli and some red peppers of a variety called Shepherd peppers. Since just eating vegetables doesn't fill you up for long, we decided to try adding a can of chickpeas for protein. Five minutes of chopping, five minutes to whisk together a simple vinaigrette, and a very satisfying chickpea salad was born.
The red pepper in this chickpea salad recipe, the green broccoli, and the yellowish chickpeas, create a very pleasant appearance as well as great taste.
The shallots used in this chickpea salad are a member of the onion family that look like a very slender yellow onion, but have a slight red tint to them. They are milder than either regular or red onions and are a great way to spice up a salad dressing without overpowering it.
1 head broccoli
3 large / 4 small sweet red peppers
1 19 oz can chickpeas (garbanzo beans)
1 small shallot, or one half of a large shallot (about 2 Tbsp once minced)
1/2 cup extra virgin olive oil
2 Tbsp white wine vinegar
2 Tbsp balsamic vinegar
1/2 tsp salt Freshly ground black pepper to taste
1. Cut the broccoli into small florets, discarding the stem.
2. Core and seed the peppers, and cut into 1 inch cubes.
3. Drain the chickpeas. Add the broccoli, chickpeas and pepper to salad bowl.
4. Mince the shallot finely and place in a small mixing bowl or an empty salad dressing bottle.
5. Add the vinegars to the olive oil.
6. Add salt and pepper to the oil and vinegar.
7. Whisk or shake the dressing and pour onto the vegetables and chickpeas. Stir to mix.
This chickpea salad goes well with an olive foccacia or other flatbread, and perhaps a hard cheese such as a pecorino or crotonese.