green chickpea salad
Canned chickpeas are one of my go-to items when I’m looking for something quick. This salad started out without the chilli or greens but has evolved over the years.
The chilli is very much optional but adds some lovely warmth.
This is a pretty forgiving salad and will keep in the fridge for a few hours or even overnight without any ill effects – so it’s great for work lunches or picnics.
1 small red chilli, finely diced, optional
1 tablespoon sherry vinegar or lemon juice
1 can chickpeas (400g / 14oz), drained
1/2 bunch cavalo nero, kale, spinch or silverbeet (chard)
2 handfuls finely grated parmesan
1. Combine chilli, if using, with vinegar or lemon juice and 3 tablespoons extra virgin olive oil. Season.
2. Toss chickpeas in the dressing.
3. Slice cavalo nero or kale super finely into shreds, removing the stem if it is too coarse. Toss the shredded greens into the salad with the parmesan.
From Stone Soup
I just discovered this blog and I may be in love! Healthy 5 ingredient recipes and each recipe has a list of ways to modify it to make it more budget friendly, vegan, lower fat, or any kind of dietary needs one may have.