Chef Liz Cerrato, creator of Food Jules, has something perfect you can pack yourself for lunch: summer chickpea salad.
2 (15oz) cans chickpeas, drained & rinsed
1 large shallot, peeled and minced
2 celery stalks, finely chopped
1 large red bell pepper, finely chopped
1 large yellow bell pepper, finely chopped
1 large carrot, peeled and finely chopped
½ English cucumber, quartered (approx. 1 cup)
1 spicy dill pickle, minced (approx. ¼ cup)
2 tbsp fresh parsley, minced
2 large garlic cloves, minced
1 large lemon, juiced (approx. ¼ cup)
¼ cup olive oil
1 tsp salt
½ tsp pepper
½ tsp dried oregano
1. In a large bowl, combine chickpeas, shallot, celery, red and yellow peppers, carrot, cucumber, pickles and parsley. Mix until well combined.
2. In a small bowl, whisk garlic, lemon juice, olive oil, salt, pepper and dried oregano. Stir dressing into chickpea mixture.
-add 1 can of tuna fish and serve over bed of lettuce as meal
-add chopped fresh mozzarella and basil for Italian flavor
-add feta and kalamata olives for Greek flavor
-serve as a side salad with grilled fish or chicken
Makes 8-10 servings