2 hours ago
Monday, October 3, 2011
I am so glad I discovered chickpeas later in life. Some people discover yoga or knitting. I discovered legumes.
They are so versatile and delicious. Healthy too. I can make an instant lunch out of a can of garbanzo beans from my cabinet by adding some herbs and a grated carrot.
This recipe is from the wonderful book Mediterranean Summer. It is served as a first course mixed with arugula at the last minute on an antipasto plate.
The longer the chickpeas marinate in the fridge, the better this is.
Just make sure you take it out of the refrigerator at least 30 minutes before serving. No one likes a cold chickpea (or maybe they do!).
Marinated Chickpeas w/ Arugula: (adapted from Mediterranean Summer)
2 cans of chickpeas (garbanzo beans), drained & rinsed
2 tbsp of minced red onion
1 carrot, peeled & grated
1 small garlic clove, minced
handful of fresh flat leaf parsley
2 tbsp good red wine vinegar
2 pinches of sea salt
1/4 cup of olive oil
1 cup of arugula leaves
In a large bowl add all the ingredients together and toss.
Place in the refrigerator at least 3 hours to marinate.
Take out of the fridge 30 minutes before serving and toss in a cup of baby arugula leaves. Serve immediately (or the arugula will be wilted).
I am going to knit a sweater and do some yoga now.