Chickpea Salad

The humble chickpea (garbanzo bean) is a hearty, healthy legume. They provide a natural source of beneficial fiber, are loaded with vitamins and minerals, and provide textural excitement in salads. This simple recipe requires few ingredients and little preparation time. Fresh vegetables are paired with the chickpeas and have nothing but a simple vinaigrette for a dressing. This is a very versatile recipe - you can easily add or subtract ingredients, or adjust the seasonings to suit your palate. Fresh or dried herbs can be used in this salad - if you use dried, a good Italian seasoning blend really perks up the flavor. If you don't want heat in this salad, omit the red pepper flakes. Serve alongside any meat dish or as a vegan or vegetarian main course. This salad also suits just about any specialty diet - it's naturally gluten and refined sugar free, and it's low glycemic index/diabetic friendly, too. 

Chickpea Salad (Recipe Adapted from Rachael Ray)

2 (15 oz.) cans reduced sodium or no salt added chickpeas, drained and rinsed

1 bundle scallions, sliced thinly

1 small red bell pepper, chopped finely

3 ribs celery, chopped finely

1 clove of garlic, minced, or ground into a paste with a little salt

½ tsp. crushed red pepper flakes

2 tbsp. chopped fresh rosemary (or 1 - 2 tbsp. dried herbs)

2 tbsp. red wine vinegar

3 tbsp. extra virgin olive oil

Kosher salt

Freshly ground black pepper

Combine the chickpeas with the scallions, pepper, celery, garlic, pepper flakes and herbs in a medium bowl.

In a small bowl, combine the vinegar, oil, salt and pepper and blend well. Add the dressing to the chickpea mixture and mix thoroughly. Taste for seasoning and add more salt and pepper, if necessary. You probably will need to add more salt if you use the reduced sodium or no salt added chickpeas. Should you use regular chickpeas, you may not have to.

Serve at room temperature or refrigerate for at least 4 hours in order to let the flavors meld.

Serves 4 - 6