Chickpea Salad

After being a little under the weather on Friday and not having much of an appetite, all I could think about on Saturday night was salad. I wanted crispy, crunchy, and lots of flavor. Shockingly, my dear husband, who had also been sick, wanted the same thing! What?? The man who thinks salad takes too long to eat? So, of course, I jumped on the opportunity!

I call this chickpea salad because for me the chickpeas were the star. Normally, in my opinion, chickpeas are kinda boring in salad, but they add a good source of protein and heartiness. This time I marinated them with lemon juice, olive oil, garlic, salt and pepper which gave them a hummus like flavor. Delicious and not at all boring. I used the same combo minus the chickpeas for a simple dressing-truly scrumptious! I hope you enjoy this as much as we did!

Ingredients: 

Salad toppings: 

1 can of chickpeas

juice of one lemon

one garlic clove

2 tablespoons olive oil

1/2 cup of tomatoes

1 stalk of corn

1/2 cup of chopped red onion

1/4 cup of chopped green onion

1/2 cup of sunflower seeds

a couple big handfuls of lettuce, whatever kind you like

Lemon dressing:

juice of two lemons

1/2 cup of olive oil, plus more to taste

salt and pepper to taste

one clove of garlic

Prep: 

Drain and rinse chickpeas. Put in a bowl and combine with 2 tablespoons olive oil, juice of one lemon, one garlic clove crushed by. garlic press, a sprinkle of salt and a sprinkle of pepper. Let this mixture sit in the fridge for about 10-20 minutes. The longer the better!

Toast sunflower seeds for about 5 minutes in toaster oven or broil in oven for 2-3 minutes until light brown. Rip up lettuce into bite size pieces and put in a big bowl, add tomatoes. Slice red onion and green onion, add to the bowl. Remove corn husks and slice kernels off the cob, add to the bowl. Add toasted sunflower seeds. Make the dressing by combining all ingredients, add to bowl. Add parmesan cheese. Finally, add the marinated chickpeas and toss together!

The corn adds a nice sweet crunch to the tangy flavors. I served it with a big hunk of sourdough bread slathered in butter. Delicious!

Important note: don’t try serving this again the next day. Even with a scrumptious piece of tilapia on top. My husband didn’t really go for eating salad twice in a row. Oh well!

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