Friday, August 2, 2013

Chickpea Salad

Folks, it's too hot to be stuck in the kitchen.  I think salads are the perfect solution when you want a light, but healthy and hearty meal.  Take a look at this colorful salad....It's not your Grandma's chopped lettuce variety.

Chickpea Salad......

1 1/3 cups canned chickpeas, drained
1/2 cup diced celery
1 cup diced tomatoes
1 large red pepper, cored, seeded, and diced
1 cup small cauliflower florets
2 scallions, sliced
1/4 cup raisins
1 oz. feta cheese, crumbled

3 Tbsp. Joe and Son's Sicilian Lemon Balsamic Vinegar
1 tsp. Dijon mustard
1 tsp. honey
3 Tbsp.Joe and Son's EVOO...mild to medium in intensity

1/8 tsp. kosher salt
1/8 tsp. ground black pepper

1. Combine the chickpeas, celery, tomatoes, red pepper, cauliflower, and scallions in a salad bowl. Fold in the raisins and feta cheese.

2. In a small bowl or measuring cup, whisk together the Lemon Balsamic, mustard, and honey. Slowly, in a thin stream, whisk in the olive oil until it is emulsified.

Season with the salt and pepper.
Add the dressing to the chickpea salad and toss gently.

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