Recipe: Chickpea Salad

Recipes title

Chickpea Salad

1 #1 can of Chickpeas—Drain and rinse
3 cloves garlic—chopped
2 tbl parsley chopped
1/2 cup Sauce Vinaigrette
parsley sprigs

Mix all ingredients and let stay overnight to marry flavors. Some parsley sprigs to decorate this simple salad.

Notes:

This is an example of a simple bean salad. If it were green beans I would leave out the garlic and add some chopped onion and pimento for color.

You can make hundreds of salads like this, using leftovers and a good Sauce Vinaigrette. Many is the time I have had a trifle of smoked meat, like ham and diced it and added it to this salad.

Are you shocked that I used canned beans? I've been using them for years, and Goya is my favorite brand, but the A&P Masterchoice brand is good too.

Do I cook my own beans, ever? Only if I have a ham bone I don't know what to do with, but mostly they become soup because I love bean soup.

To Cook Beans.

Pick them over for stones and rinse well in a colander.
Cover them with cold water, bring to a boil and let stay overnight.
Cover them with stock or water, add diced onion, garlic, carrot, and a ham bone, bring to boil and simmer tender, often within an hour, if they are to be cooked in another dish.

Steve's #19 Recipes

Tossed Salads

Chef Salad with California Blue Cheese Dressing

Vegetable Salads

Tomatoes with Sweet Onions and Basil

Asparagus with Sesame Oil and Shallots

Spinach and Mushrooms with Warm Bacon Dressing

Fruit Salads

Cubanaise: Slices of Avocado, Mango, Grapefruit, Vinaigrette with Tricolor Confetti of Peppers*

Panama Salad, a Hemisphere of Orange and Grapefruit on a Slice of Pineapple. Citrus Rum Dressing with Berries.

Protein Salads

Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise*

Starchy Salads

Tortellini Primavera

* repeated from previous issues

©1996, Steve K. Holzinger. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007

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