So you know when you can’t figure out how to make an about me page and you go on a pretty long rant on one of your posts and then your followers think that you’re kind of crazy?
Yeah, me neither.
The other day I got the brilliant idea in my mind that I really love chickpeas. So I rinsed them, drained them, and paired them with a tangy red wine vinegar dressing.
And then decided it needed more.
So I amped it up.
I added cucumber to add some crunch and cool off the salad a bit. And I added feta to add a more tangy flavor to match with the dressing.
It was wonderful.
I also had ideas later that you could add tomato and red onion, or bell peppers, or chicken or tuna to make it a meal. But I just love the simplicity it has already.
Here’s the recipe:
1 can chickpeas, rinsed and drained
1/3 cucumber, peeled and cut into little quarters
3 Tbs. feta
4 Tbs. olive oil
2 1/2-3 Tbs. red wine vinegar (I love my salad dressings to be tangy, so I put in 3)
A squirt of lemon juice
1 clove garlic, chopped
2 pinches thyme
1/4 tsp. parsley
1/4 tsp. sugar
Salt and pepper, to taste
Rinse and drain chickpeas and place in a medium sized salad bowl.
Layer cucumber and feta cheese.
Mix all of the dressing ingredients.
Pour dressing on salad and top with some more parsley. The dressing doesn’t stick well to chickpeas like it does to lettuce, so a lot of the dressing will pool to the bottom.