In my home, various pulses are an essential part of our diet. I love all pulses and since these natural wonders freeze well, I always cook more than I need and store any extras in my freezer. This way, I can make a quick healthy meal whenever I feel like it . . . that is delicious and provides me with much-needed energy and keep me going all day long.
The following chickpea salad recipe is a really simple and truly easy2make! I hope you'll like it as much as I do!
Ingredients
10 – 12 sun-dried tomatoes*
2 – 4 tblsp extra virgin olive oil
2 cups cooked chickpeas**
Finely chopped fresh flat leaf parsley or other herb of choice, to taste
Sea salt and coarse black pepper, to taste
Extra virgin olive oil and fresh lemon juice, to taste – optional
Preparation Method
Place sun-dried tomatoes into a mini food processor with a sharp blade or blender. Pulse or blend with 2 tblsp of olive oil until the sun-dried tomatoes are mashed and you have a chunky dip like paste. If too dry, add a bit more olive oil and blend, to taste.
Place cooked chickpeas in a bowl with sun-dried tomatoes and flat leaf parsley. Season with salt and pepper and mix carefully.
Drizzle with a little extra olive oil (optional) and serve with a mixed green salad and fresh lemons cut into wedges. If you prefer, place green salad in a bowl and top with the sun-dried tomato chickpea salad or mix it all together.
Yield: 2 main course servings
Tips!
*If you are using sun-dried tomatoes that have been soaked in good olive oil then you might not need to more olive oil in recipe or at least very little.
*If you are using really dry sun-dried tomatoes that have not been preserved in olive oil, then pour some boiling water over them and allow to soak for a minute or two. Drain well and continue as per preparation method.
**If you don't have time to soak and cook the chickpeas, use good quality canned ones!
Fresh coriander is another favorite herb for this salad.
If you like it hot, add a little red paprika, chili powder or chili pepper flakes to the sun-dried tomatoes, in blender. Be careful though not to overdo it!
I also love these chickpeas served mixed with arugula salad and topped with crumbled Feta cheese.