My new favorite salad!
Drain and rinse 2 cans of chickpeas. Set aside.
In a large bowl, add the zest of one lemon and the juice of 2 fresh lemons.
Press 3 cloves of garlic into the lemon juice.
Add a little salt and a good amount of pepper.
Chop about 1/2 bunch of parsley and 10 leaves of basil - add to bowl.
Add chickpeas.
Add two big handfuls of grated Parmesan cheese.
Drizzle with EVOO.
Toss. Enjoy!
This is best if it sits a few hours. I also sliced another lemon and added it as garnish.
I combined several things I found on the salad/food bar at Whole Foods, then added some EVOO, lime juice, and S&P, at home. The result was delish!
Wheatberries
Shelled edamame
Chickpeas
Grapefruit, fennel, and red onion salad
Green onions
Creamy Chickpea Soup
4 T EVOO
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
6 (count 'em 6) garlic cloves, minced
1/4 t red pepper flakes
1/4 t saffron
1 t salt
1/2 t black pepper
4 (16 oz) cans chickpeas, drained
6 cups chicken broth
3 T minced basil
1 T lemon juice
1/4 cup chopped, roasted, red pepper
In Dutch oven, heat EVOO. Add veggies, red pepper flakes, saffron, salt & pepper. Cook for 5 min.
Stir in chickpeas and broth -- bring to a boil. Reduce heat to low and simmer for 30 min.
The directions say, " Puree half the soup ...". I say,"Have fun with the immersion blender. Leave a bit of it chunky."
Add lemon and basil. (The lemon really makes it.)
Serve with roasted red peppers sprinkled in the middle of each bowl.
