Chickpea Salad

I first made this salad sometime in the mid nineties. I was headed to a bluegrass festival somewhere an hour south of Richmond, VA, as I remember. We were planning to grill a lot and this seemed like a nice side to bring along. The original recipe is from Fannie Farmer cookbook. I've changed it over the years depending on what I've had in the fridge/garden/cupboard...

Make you own variation! It's good.

Chickpea Salad

1 can of chickpeas

2-3 radishes 

2 T fresh parsley

1 T fresh basil

1/4-1/2 tsp chili powder

1 tsp minced garlic

2 T lemon juice

1 T olive oil

salt and pepper to taste

Drain chickpeas reserving 1 T of canning liquid. Slice radish however you like. Mince parsley and basil. Add all other ingredients, including reserved chick pea liquid. Toss. Let marinade one hour before serving. Unless, you are starving that is... Then, eat it whenever the heck you want!

 

Bon appetite!