Monday, 21 July 2008

Balsamic Chickpea Salad

2 - 15 ounce cans of chickpeas 
1 large red bell pepper, diced
1 medium cucumber, deseeded and diced
Chives to taste - scissored
1 teaspoon garlic paste
1 tablespoon oregano
2 tablespoon high-quality balsamic vinegar
4 tablespoons olive oil
1 teaspoon of salt
1/2 teaspoon freshly ground black pepper
1/2 cup crumbled ricotta or feta or
   mozzarella 
Optional: shredded chicken, poached eggs, 
   or cooked rice 


  • Drain and rinse the canned chickpeas. 
  • In a medium bowl, combine chickpeas, pepper, cucumber, and chives.
  • Mix garlic paste, oregano, vinegar, olive oil, salt & pepper and pour over above ingredients.
  • Sprinkle with cheese and add additional ingredients as per whim.