Saturday, July 31, 2010
Here a chick, there a chick ...
Seems like I use a lot of these tasty little chicks in my cooking. Chickpeas, also known as garbanzo beans, have a delicious nutlike taste and buttery texture. They provide a good source of protein that can be enjoyed year-round and are available either dried or canned. This simple salad is bright, colorful and full of flavor and makes a nice accompaniment for grilled chicken or pork tenderloin or even a sandwich.
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1/2 tsp. pepper
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1 can chickpeas, rinsed and drained
1 cucumber (I left the skin on, but you could also peel it)
1 can black olives, drained
10 oz. carton grape tomatoes, halved
1/2 cup freshly grated Parmesan cheese
fresh basil and parsley leaves, snipped, for garnish (optional)
Whisk together the olive oil, vinegar, pepper, basil, oregano and parsley in a small bowl and set aside.
Toss salad ingredients in a large bowl. Add the dressing and mix. Chill at least an hour before serving.
Serve garnished with fresh basil and parsley.