chickpea-salad_350

Chickpea salad

I used to have a similar recipe that was intended as a filling for pita sandwiches. This could as easily be served that way too.

This recipe is spicy, but not overly so. For those who like a little less heat, use only 1 serrano pepper and reduce or eliminate the red pepper flakes.

  • 2 cloves garlic, minced finely
  • 1/2 small red onion, small dice
  • 2 serrano peppers, seeded and minced finely
  • juice of 1/2 lemon
  • 3 Tbsp red wine vinegar
  • 1/4 cup olive oil
  • 3/4 tsp sea salt or kosher salt
  • 1/2 tsp coarsely ground pepper
  • 1/2 tsp red pepper flakes

Put all the dressing ingredients in a medium bowl and whisk until well blended.

OR

Roughly chop the vegetables and pulse everything together in a food processor.

  • 2 cans (15 oz) chickpeas, rinsed and drained
    (chickpeas are also known as garbanzo beans or ceci beans)
  • 1 pint cherry tomatoes, halved
  • 2 ribs celery, thinly sliced
  • 1 cup corn kernels, fresh or frozen thawed
  • 1 red bell pepper, diced
  • 1/2 bunch Italian parsley, roughly chopped

Add everything to the medium bowl in which the dressing was mixed. Toss to distribute the dressing.

HINT: Prepare in advance and let it sit to make all the flavors happy together.

Servings: 6

Credits: Adapted from recipes by Guy Fieri and Rachel Ray (FoodNetwork.com)