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.

1 comment:

  1. Hi Marianne,

    Thank you for taking the Meatless Monday pledge and offering this great meatless meal idea to your readers! Your chickpea salad looks delicious and refreshing. I love chickpeas because they are so versatile that you can cook them so many ways. For a different spin on the chickpea salad, check out our recipe for Chickpea-Vegetable Salad with Curried Yogurt Dressing (

    Giving up meat once a week is beneficial to your health and to the environment because it decreases your risk of chronic preventable conditions and it saves precious resources. That’s why I work for Meatless Monday. Many bloggers like to make weekly Meatless Monday posts including pictures or videos featuring a meatless meal that they’ve made. If you’re interested joining the Meatless Monday community and doing Meatless Monday posts on Aunt Shoe each Monday, please email me at Thanks!