It’s that time of year again, when my mind downshifts and I can’t think of (or find) any recipes that interest me. As I am prone to do in such an incident, I tend to go the easy way out and write up a recipe for a salad.
Although many people will disagree with me (and have), I don’t think that the great majority of salads require any skills of note. You get the right amount of ingredients, combine them…and voila! Salad.
It’s a good salad though, and if you like chickpeas, it’s a good way to use them.
- 2 15.5 oz of canned chickpeas, rinsed
- 1/4 cup de-stemmed and chopped Italian Parsley
- 1/2 red onion, chopped
- 4 cloves of garlic, minced
- 2 medium tomatoes, cored and seeded, chopped
- 3 Tablespoons capers
- Juice from 1 lemon
- 2 Tablespoons olive oil
In a large mixing bowl, combine everything but the lemon juice and olive oil. Combine well.
Top with lemon juice and oil and mix carfully.