Monday, December 10, 2007

Chickpea Salad

I spent all weekend preparing my lovely chickpeas so that I could make some delicious dishes out of them.

After I soaked them for 24 hours from Friday night, I boiled them for 3 hours on Saturday. Then I made some humus, and stored the rest in a tupperware in the refrigerator.

Today I made a salad for lunch which was delicious, refreshing and filling.

Salad Ingredients

Cooked Chickpeas
Sliced Cucmber (cut in quarters)
Diced Tomatoes
Diced Boiled Eggs
Chives (I use a scissor to cut them)


Extra Virgin Olive Oil
Coarse Sea Salt
Freshly Ground Pepper (preferably red, white, black, green)
1/3 Lemon Juice
Dash of Cumin
Dash of Chili

Just mix all of this and serve with toast!

It's nutritious and pretty filling.

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