During the summer I like to have nice cold salads with lots of herbs and lemon. The chick peas are better when you make them from dried and soak the night before. I like red onions, tomatoes, cucumbers but any kind of vegetables and herbs work.
Ingredients
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- 3 cups cooked chick peas (can use 2 15oz cans)
- 2t honey
- 2T balsamic vinegar
- 3T lemon juice (squeeze juice from 1 lemon)
- 1/2c extra virgin olive oil
- 1/2c pine nuts
- 3c halved cherry tomatoes
- 1c diced red onion
- 2c diced cucumber
- 1/2c finely chopped chives
- 1/2c finely chopped fresh parsley
- flaky sea salt to taste
Steps
Chick peas
- measure 1 cup dried chickpeas in large bowl
- cover with water and leave to soak overnight for 8-12 hours
- if same day cover with water bring to boil then turn off heat and soak for 1 hour
- drain soaked water
- add fresh water cover 1-2 inches
- heat water bring to simmer
- can add bay leaf or onion half or garlic gently smashed
- can add pinch of salt
- let simmer 1.5 to 2 hours
- for firmer beans simmer with lid off
- for creamier beans leave lid slightly ajar
salad
- in large bowl whisk honey, vinegar, lemon juice, 1/2 t salt
- stream in olive oil whisking until emulsified
- place pine nuts in skillet over low heat, toast slowly until lightly brown and smell nutty
- add peas to dressing add chickpeas toss to combine
- add tomatoes, cucumber, onion, salt, pine nuts, herbs
- can add more lemon or vinegar to taste
- good for about 2 days when starts to lose taste
