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Spanish Style Chickpea Salad• 3/4 cup of dried chickpeas, or one 16 oz. can of chickpeas, drained • 1/2 cup diced roasted red bell peppers (2 oz., used jarred if needed) • 1 cup diced unpeeled hot house cucumber (4 oz.) • 1 cup diced red onion (4 oz.) • 1/2 pound diced smoked ham from your local deli • 1/4 chopped flat leaf parsley (optional) • 3/4 cup of Roasted Garlic Shallot Vinaigrette or your favorite prepared low fat Mediterranean style dressing • Salt and pepper to taste If using dried chickpeas, soak them overnight in cold water. Then cook them in a pot with a generous amount of water for about thirty to forty minutes (depending on how long you soaked them overnight and how crunchy you like your beans). Drain the beans. Mix all of the ingredients, except the dressing, and refrigerate. When ready to serve, remove the salad from the refrigerator, add the dressing, and divide among four plates. Makes 4 1-1/4 cups servings Chickpeas, smoked ham, and roasted bell peppers are often used in Spanish appetizers (tapas, little plates). Here we use them to get some delicious bonus years points. « Back |
