Chickpeas are delicious. I was feeling a summer salad fit for a potluck so I whipped up this recipe. The dressing is tangy, zesty and a perfect match for the beans. Also called garbanzo beans, chickpeas are high in protein and fiber, making for an excellent side or stand-alone meal.
1 1/2 cups of dried chickpeas or 2 cans
¼ cup of olive oil
2 cloves of garlic, chopped
Juice of 1 lemon
A pinch of salt
1 teaspoon of parsley, chopped
If using dried chickpeas, soak them in water for 2 hours then boil until soft. Drain and rinse.
In a small bowl, mix olive oil, lemon juice, salt, chopped garlic and parsley.
Toss the cooked chickpeas in the dressing and enjoy!
Elizabeth Adan is a Freelance Writer, Publicist and Brand Ambassador. Her blog Aquaberry Bliss is a unique outdoor lifestyle blog dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.