Sunday, May 19, 2013

Chickpea Energy Salad

This is a re-set salad. No matter how you've been eating the rest of the day, it'll get you right back on track and give you a burst of afternoon energy so that you can get all your stuff done. We sometimes eat plain chickpeas, just rinse 'em and go, but this makes it all a bit more civilized. And we've found from experience that go-to quick recipes like this keep us from seeking out chips, ice cream, chocolate, or cookies when we're ravenous and weak at 4 o'clock. This is a good alternative to those pesky habit-forming treats.

The cool thing about this simple-to-make recipe is that you probably have all of the ingredients in your cupboard, and once you whip it up in your favorite mixing bowl, you can have it on some couscous or in a wrap with sliced cucumbers or on top of a bed of lettuce...or you could just eat it straight out of the bowl.

Chickpea Energy Salad

1 teaspoon champagne vinegar
1 tablespoon olive oil
juice and zest from 1 lemon
1 small minced clove garlic
1/4 teaspoon honey
1 can no-salt-added chickpeas (rinsed)
1 shallot (minced, rinsed running in water; about 1 tablespoon)
1 cup grape tomatoes (halved)
2 tablespoon minced curly parsley
sea salt and cracked black pepper (to taste)

In a medium mixing bowl, whisk together the vinegar, olive oil, lemon juice, zest, garlic, and honey. Add chickpeas, shallot, tomatoes, and parsley. Season to taste using sea salt and cracked black pepper. (Makes 2 servings.)