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Chickpeas
believe it or not is used in Italian cooking more than one might
realize. At least that was the case with me. This is a recipe
so packed with flavor that it will put a spring in your step -
even on a rainy day. Give it a try - it is great for vegetarians
or vegans or even those on a gluten free diet. It is also useful
for those on a regular diet, as it is loaded with protien, healthy
vegetables and is quite filling. |
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Serves: 4-6 |
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Ingredients |
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Italian Name |
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2 14 oz. cans chickpeas drained
and rinsed |
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ceci |
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6 scallions sliced |
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scalogno |
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1 red onion
chopped in small pieces |
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cipolla rossa |
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2 medium tomatoes - chopped |
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pomodori |
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10-12 black olives (black or
kalamata) chopped |
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olive nere |
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2 Tablespoons chopped parsley |
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prezzemolo |
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5 Tablespoons extra virgin olive oil |
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olio d'oliva |
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3 Tablespoons white wine vinegar (red
is good too) |
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aceto di vino bianco |
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salt and pepper to taste (optional) |
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sale e pepe |
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Instructions |
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| 1. |
In a large bowl mix
the chick peas, scallions, onion, tomatoes, olives and parsley. |
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In a small bowl mix
the olive oil and vinegar to make the dressing. |
| 3. |
Pour the dressing
on the salad and mix well. |
| 4. |
Keep refrigerated
until ready to serve. |
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TIP #1:
Use what you have on hand. For example, you will see in my
video I only had red wine vinegar, so I used that instead
of the white. You can omit the scallions, but they are nice
flavor. |
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TIP #2:
Use a mix of olives if you want, but I used plain black olives
from a can and these worked fine. |
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TIP #3:
If serving to people who are picky, don't mention it has chickpeas.
Too many people think these are boring legumes, but espeically
for those on a diet - it is a perfect recipe! |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2010. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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