I follow this wonderful blog called Simple Provisions and she, Amelia, makes some great dishes!! In early July she posted a Chickpea, Feta, and Parsley Salad recipe. I made it and it was fantastic. I am not a big fan of parsley, but I am a big fan of chickpeas and feta. Since I don’t eat cheese anymore, I have made the salad a couple different ways and tried some different things to add more flavor. Please check out Amelia’s recipe, linked above, as well as mine.
You will need:
2 – 15 oz cans garbanzo beans/chickpeas – rinsed and dried
.7 oz can artichoke hearts in water – drained and chopped
1 small white onion – chopped
2 garlic cloves – chopped
1/3 cup broccoli florets – chopped
2 stalks of green onion, green parts only
2-3 Tbsp extra virgin olive oil or regular - choose a good olive oil, not a cheap one.
juice of half a lemon
salt & pepper to taste
pinch of rosemary, sage, thyme
2 pinches of cumin – I love cumin!!
First, in a small saucepan heat 1 tbsp olive oil. When hot, add the chopped onion. After two minutes, add the chopped garlic and cook both until the onion is translucent. Remove from heat and allow to cool to room temperature.
In the meantime, drain and rinse the two can of garbanzo beans. Layout on a towel to dry.
Chop all other ingredients. You may have to squeeze the excess water out of the artichoke hearts. I also like to cut the broccoli small for easy eating.
When the white onions and garlic are cooled, combine all the ingredients in a bowl. The olive oil is an approximation, so add more or less as you see fit. If you eat dairy and like feta, add the feta with all your other ingredients.
I like to cover and let it sit overnight in the fridge so all the flavors can marinate together, but you don’t have to. When you have given everything a good toss, eat and lick the bowl when finished.