Thursday, July 01, 2010

Chickpea salad


Soak 2 cups of dried chickpeas for at least 8 hours. Drain and rinse, then boil in fresh water to cover for 30-45 minutes. Drain, and while still very hot add
½ cup of honey mustard marinade (see note below). Stir several times while the cooked chickpeas are cooling in the marinade.

  • 2 roasted red peppers, chopped (marinated in vinegar is fine)
  • 1 fresh yellow sweet pepper, chopped
  • 2 cups corn kernels (canned or frozen is fine)
  • 1 bunch scallions, chopped
  • 2 small summer squash, chopped
  • salt & pepper to taste
Allow all the ingredients to sit in the marinate until at room temperature. Serve, or refrigerate and serve chilled.

When we finish with a container of prepared mustard (in our house, usually honey mustard), I add 3-4 Tablespoons of cider vinegar and shake vigorously to get the remaining mustard absorbed. Then I add a combination of vegetable oil and extra virgin olive oil to make a vinaigrette for salad dressing, and keep it in the refrigerator to use as wanted. It's the perfect marinade for this recipe.


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