chickpeas are chock full of protein and fiber and help you get full and stay full for a while. this bright, summery dish can be put together in next to no time, however, my suggestion is to make at least a few hours in advance so the flavors can meld while it chills in the refrigerator.
i made this dish last weekend for a (boozey + teary) going away party along with a spin on my asian carrot slaw recipe. i updated the old version of the slaw by adding in cabbage and few other key ingredients that aided in amping up the flavor profile. before i got a chance to snap pics of it, it was eaten, so i'll make it again in the near future and promise to post the new recipe too.
this week my close friends and i say 'see you soon' (because, goodbyes flat out suck) to jeramiah, whitney and their baby boy, cruz. i love them dearly and will miss them like crazy. (however, am quite excited to have a reason to visit san diego). jeramiah was among the first people i met when i moved to boulder 8 years ago. they quickly because my colorado family and have consistently been the glue to our close knit group of friends. just about every other weekend they host a dinner or some sort of appetizer party that everyone goes to. i'm really, really going to miss their smiling faces. jer + whit - you are incredible people and i wish you the best on this adventure. i love you with all my heart.
onto the mediterranean chickpea salad - if you prefer - use dried chickpeas. i for one, dont have the time or patience to soak and then cook them. sure, i'm a slacker, i always use canned chickpeas.
on that note - i'd love to fill you in on something. you remember that nalgene bottle that you threw away a few years ago? the one that bpa in it? the one that could potentially cause cancer and disrupt hormones? well, yeah. bpa isnt gone. its in the lining of the canned food in your pantry. only a few companies have stepped up to the plate and have taken the vow use bpa free cans. i've vowed to purchase canned items labeled as bpa free, or that appear on this safe list . otherwise, i purchase goods in glass jars or i stick with fresh items (always a better choice).
just a word to the wise - i'll stop by rant now ;)
mediterranean chickpea salad
- 1 25oz can of chickpeas (garbanzo beans) i used eden organic brand - their cans are bpa free
- 3 plum tomatoes - chopped
- 1/2 medium red onion - finely chopped
- 2 tbsp capers - rinsed
- 2-3 tbsp fresh squeezed lemon juice
- 2-3 tbsp red wine vinegar
- 1/8 cup extra virgin olive oil
- 1-2 tbsp balsamic vinegar
- 1/8 cup flat leaf parsley - finely chopped
- salt + pepper
in a large mixing bowl (glass) combine chickpeas, tomatoes, red onion, capers - stir to combine. Add in lemon juice, red wine vinegar, olive oil and balsamic vinegar - depending on your taste you may want to start with less of each ingredient and add more as you go. i tend to like my salad vinegary. once you've achieved a perfect balance season with salt and pepper. finally, stir in parsley. like i mentioned earlier - the flavors on this dish develop as it chills in the fridge. i highly recommend making and letting it chill overnight, or at least a few hours in advance.