This is one of my go-to salads when I’m having a crowd, and I’m on a budget.
It’s a really light and refreshing (not to mention easy) salad that everyone seems to love. The predominant ingredient is the chickpea, I tend to add lots of fresh herbs because I think it enhances the color and flavor, but, if you want to make this and you don’t have fresh herbs, using dried herbs would be equally as delicious – add color by adding other veggies.
I also love this salad because it’s gluten free AND allergy free (unless I’m using cheese).
Okay, enough banter…this is what you’ll need;
2 cans of drained chickpeas
1 whole lemon, juiced
2 tbsp fresh thai basil
2 tbsp fresh scallions
1 tbsp fresh thyme
1 tbsp freshly grated romano cheese
1 tea smoked paprika
That’s it. How easy? Really, all you need to do is add all of these ingredients together and stir. The chickpeas don’t need to be cooked, and they have a pleasant pop when you bite into them. The lemon gives the salad a really beautiful aroma and coats the chickpeas, especially if you use some cheese.
As I’ve said, the fresh herbs make this a fantastic spring salad, but one that is easily adaptable for the winter. Slicing up some tomatoes, lightly cooked green beens and some beets would make this salad really pop with fantastic color!