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Chickpea Salad; A Perfect Pantry Recipe

The term “salad” does not do justice to this delicious, warm dish. It is tasty, tangy and full of the flavors of the Mediterranean. You could improvise and add a few olives, capers, or even Feta, but you may not want to; it is perfect just the way it is.

The real beauty of this recipe is that all of the items are “pantry” items; things you would likely have with no special shopping required. It is a great way to use up the last of head of celery, limp or not, carrots, fresh or not. And BTW, it is good for you!

Ingredients:

  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • ½ onion, diced
  • ½ cup white wine (optional)
  • 1-3 tomatoes, chopped or pureed (canned tomatoes can be used)
  • 3- 8 leaves chard, chopped, stalk included
  • 2 cans chickpeas, drained  – any other kind of beans can be used in addition or substituted
  • Juice of 2-4 lemons
  • ¼ cup extra virgin olive oil
  • Sea salt to taste
  • Chopped cilantro or parsley for garnish

Directions:

  1. Sweat carrot, celery, chard stalk, onion, and garlic until they are slightly soft.
  2. Add wine, and sauté for 2-3 minutes.
  3. Add tomato, and cook for an additional 5-7 minutes.
  4. Add chard leaves, beans, and cook for a few more minutes, until chard is cooked.
  5. Turn off the heat, and add lemon juice, olive oil, and salt.
  6. Put in a serving bowl, and garnish with fresh cilantro or parsley.

ENJOY!