Chickpea Salad
16 Apr
Hello and welcome to my very first blog post! My food photography leaves something to be desired but I hope to improve that in the coming days. In the meantime, I hope you enjoy the recipes and other info that I poster here.
My wife and I developed this recipe based on a salad served at Neomonde Mediterranean Deli in Raleigh, North Carolina. It will keep in the fridge for a few days so it makes a great side dish to prepare on the weekend and serve during the week, when you don’t have time to cook.
Chick Pea Salad
3 Cups cooked chick peas
3/4 Cup chopped parsley
1 Cup chopped green olives
1/4 Cup chopped chives
Lemon juice from 1/2 lemon
3-4 Tablespoons olive oil
1 clove garlic, crushed to a paste
Salt
Cumin
You can use canned chick peas or cook your own and store in the fridge before you’re ready to prepare the salad. The directions are simple, just combine all the ingredients and add salt and cumin to taste. Its better to leave it in the refrigerator for a few hours so all the flavors can get happy before serving.
