26 June 2010

Chickpea salad. Great for summer.

Do you know those people who can eat anything at any time? Like pork roast and sauerkraut in summer or gazpacho when it's snowing. I can't. I am one of those who can't eat warm and heavy stuff when it's hot outside. I like to have a light lunch in the summer heat. But a normal green salad is never enough for me - I always end up hungry half an hour later. So this number here is a great compromise: It tastes fresh like a salad, but the chickpeas bring along some carbs and proteins, just the right amount to make you feel satisfied but not stuffed... And it's ready in minutes - literally - so you'll have more time to go outside and catch some rays.


1 can chickpeas
4 tomatoes, chopped
1 small onion, finely diced
1 garlic glove, crushed
1 lemon, juice only
3 tablespoons olive oil
salt and pepper

Open a can of chickpeas and drain them well. I even like to give them a quick rinse with cold water, but that's just because the brine has a distinctive smell I don't like.

Dice the onions and crush the garlic, then mix with the chickpeas in a bowl.

Cut the tomatoes into bite-sized pieces, then add lemon juice, salt, pepper and spices. I only had dried ones, but please use fresh if you have.

Somehow no plant survives my care more than a few weeks. Except orchids. Those are growing one flower after the other. Since December.

Give it all a stir and a taste. You should have about the same amount of tomatoes as chickpeas and some crunchy onions. When it tastes good, go out on the balcony, sit in the sun and eat straight out of the bowl.


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