Sunday, April 3, 2011
Chickpea Salad: Keep it Simple, Sister
This Chickpea Salad recipe requires only a handful of ingredients, all of them easy to find at your local grocery store, but they come together to make something pretty special. The key to its success is giving it time to chill, so the flavors can blend. I'd recommend at least two or three hours, but letting it chill overnight would be a great option if you're thinking of packing this for lunch. It's full of fiber and protein, which makes it a great meatless option.
This recipe will no doubt win the award for Least Precise Recipe of All Time, but use your own tastes as a guide. If you like lemon, use a little more zest. If you don't, use less. I would have added a handful of chopped cilantro today, if I'd had it in the crisper--cilantro has a lemony flavor that goes well with these ingredients--but plain old parsley would make a colorful addition as well. I used dry parsley this afternoon because that's all I had on hand. Just be careful not to add anything (like garlic or onions) that will overpower the mild, earthy flavor of the chickpeas.
1 can (15 ounces) chickpeas, drained and rinsed
Juice of 1/2 a small lemon
Zest of 1/2 a small lemon
Olive oil (drizzle the chickpeas lightly)
Parmesan cheese, shredded or grated
Freshly cracked black pepper
Put the rinsed chickpeas in a medium bowl. Squeeze the lemon over them, then zest the lemon and add it to the bowl. Drizzle the olive oil over everything. Toss to coat the chickpeas.
Sprinkle Parmesan cheese over the top of the chickpeas. (I sprinkle until everything is lightly dusted--maybe 2 tablespoons of cheese.) Grated black pepper over the cheese, depending on your taste. Toss to distribute the cheese throughout the chickpeas.
Cover the salad with plastic wrap and chill for several hours.