The Man and I are thrilled to be back in California: sun, beach, great food… it’s got it all!
As you know, my diet has evolved over the last 3 years and I’ve pretty much cut out meat (although the occasional burger, chili con carne or Spanish jamon is hard to resist!). After reading the widely-recognized The China Study I’m convinced of the health benefits of further reducing my intake of animal products (especially dairy). The thought of saying goodbye camembert (for good?) fills me with sadness but I’m convinced it’s for the best. We’ll see how it goes…
This month I wanted to share one of my go-to weekday recipes that also happens to be vegan: my scrumptious chickpea salad.
The photos featured in the post were taken a while ago in Milos but I have made this recipe dozens of times since. If you have the time I suggest you cook the chickpeas yourself – the texture is just more satisfying. Need to put it together quickly? Just use canned chickpeas instead.
- 500 gr (about 1lb) of dried chickpeas / garbanzo beans
- 1 green or red pepper (or both!)
- Half a cucumber
- 1 large tomato
- 1/2 a red onion (scallions / green onions also work well)
- 1 bunch of fresh dill (you can also throw in some parsley or other herbs if you like)
- 2 heaping tbsp of capers
- 3 tbsp olive oil
- Juice from 1 lemon
- Salt & pepper to taste
Soak your chickpeas overnight in some water with a tsp of baking soda (mom’s trick for making beans less “gassy”). You’ll want to put the chickpeas in with lots of water – they are thirsty little devils! If you can, change the water once.
When the beans are soaked, cook according to package instructions. Be warned that they take a while to cook.
When cooked, strain and run under cold water. Set aside to cool. (If using canned, rinse chickpeas thoroughly)
While the chickpeas are cooking finely chop the pepper, cucumber, red onion and dill. Scoop out and discard the “insides” of your tomato. Chop the flesh of the tomato finely. How you cut your veggies – more or less chunky – will affect the texture of the salad. Keep that in mind when you are chopping.
In a large bowl throw in the garbanzo beans, veggies and herbs. Add the capers, olive oil and lemon juice. Mix well and season to taste.
There you go. Super simple. Absolutely yummy.
Don’t hesitate to change things up a little. Next time I make this recipe I’m going to add baby spinach!