A Bright Little Salad for Busy Days
Inspired by a recipe from Homemade Interest
Every now and then, I stumble onto a recipe that quietly earns a permanent spot in the Family Lunchbox. This Portuguese Chickpea Salad is one of those. It’s simple, fresh, and packed with pantry staples I nearly always have on hand (or make sure I do when we use it all up).
The version I first saw came from Homemade Interest—and I’ve adjusted it just a little to suit our preferences. It’s forgiving like that.
We’ve been eating this alongside grilled meat, tucked into pita bread with a bit of feta, or just straight from the bowl for lunch, dolloped generously with cottage cheese. It gets better the next day, and even all week. We have even had it cooked in with scrambled eggs!
Chickpea Salad (My Way)Ingredients
-
2 cans chickpeas, drained and rinsed, 3 more cans other colorful beans (I prefer dark red kidney and black beans)
-
½ red onion, diced
- 2 bunches of curly parsley, well washed and then chopped
- 1 whole red bell pepper, diced
-
Juice of 3 lemons
-
1/3 cup olive oil
-
3-4 cloves fresh diced garlic
-
Salt (course)
Instructions
Toss everything in a bowl and give it a good stir. Let it sit in the fridge for 30, or even overnight, minutes if you can because it just gets better. Adjust the salt, lemon and olive oil to taste.
This makes a LOT of salad! It'll serve one construction worker well for lunch all week, and keep the other lads out of his grill post lunch to boot! Gotta love the garlic and onion...
Comments
Post a Comment