Tuesday, September 02, 2008
Chick Pea Salad
I have been bringing salads to work for lunch for about a year now. Usually it's a classic salad with romaine lettuce, grape tomatoes, shredded carrots, black and green olives, croutons, and chic peas. I make my own dressing with organic raw apple cider vinegar, extra virgin olive oil and a lemon dill seasoning. It is so refreshing and extremely good for you. I am really surprised that I haven't gotten sick of eating salad everyday yet.
This past week I changed things up a bit, however. Not because I didn't want my usual salad, but because I forgot the romaine this week. Also, my friend and avid gardener extraordinaire, Jen, has been supplying me with fresh cucumbers and tomatoes from her garden. So I decided to feature the cucumbers and tomatoes along with my usual protein packed chick peas. I pretty much just adapted the recipe on the back of the Goya Chick Pea can. It turned out delicious, light and refreshing!
Chick Pea Salad
1 15.5 oz can of Goya Low Sodium Chick Peas, drained and rinsed
1/2 cup red pepper, sliced in 1 inch strips
1 small shallot, chopped
1 medium cucumber, sliced in half lengthwise, seeds removed and cut into half moons
1/4 cup mixed kalamata and green manzanilla olives, sliced in half lengthwise
1/2 cup grape tomatoes, sliced in half lengthwise
1/3 cup organic raw apple cider vinegar
1/8 cup extra virgin olive oil
3/4 teaspoon lemon-dill seasoning
Toss all ingredients together and refrigerate until chilled and flavors combine.
Serves 5 - 6