pinch of cayenne pepper
3 shallots or 1 small red onion, chopped finely
1 large garlic clove, minced
2-3 celery sticks, cleaned, halved lengthwise and sliced
2-3 shakes ground coriander (~1/2 teaspoon)
2-3 shakes ground cumin (~1/2 teaspoon)
1 pint cooked garbanzo beans, about two cups (or 1 – 14oz can chick peas, drained & thoroughly rinsed)
juice of one meyer lemon
kosher salt & pepper
2 (generous) Tablespoons freshly chopped cilantro or parsley (I use both.)
1) Heat 1 Tablespoon olive oil in small saucepan. Add pinch of cayenne pepper.
2) On medium heat, saute the shallots & celery for 1-2 minutes or so until slightly softened.
3) Add the garlic and stir, cooking for another minute or so. Add the cumin and coriander. Stir and add a touch more olive oil.
4) Stir in the chick peas and mix thoroughly.
5) Mix in fresh juice of 1/2 lemon. Generously sprinkle with kosher salt. Taste. Stir and repeat with second half of lemon or adjust to taste.
6) Add a bit of freshly ground pepper if desired. Stir in chopped cilantro & parsley and serve immediately, slightly warm.
This chick pea salad is great on its own as a side or I often serve it on top of a tossed salad. See below.
Mixed greens or arugula (2-3 cups), cleaned and dry
Crumbled goat cheese (feta would work too)
One green onion, sliced
1/2 avocado, sliced
for dressing: kosher salt, olive oil, & red wine vinegar
1) Place greens in a bowl. Lightly sprinkle with kosher salt and then drizzle a bit of olive oil over the leaves. Add a splash of red wine vinegar and toss to coat evenly.
2) Add goat cheese, green onion, avocado and a mound of chick pea salad on top.
Note: I prefer to use dried garbanzo beans. After soaking & cooking the chick peas, I put them in pint mason jars and stash them in the freezer to use as needed.