Mediterranean Chickpea Salad, for deliciousness!
A lot of the cuisine in the middle east and the Mediterranean regions of our wonderful planet is quite healthy. Here's a take on a chickpea salad that a friend and I whipped up over some wine a few months ago. The combination of dates, rice, and chickpeas not only provide for a filling dish, but they also are packed with nutrients, fiber, and plant-based proteins to get you through a workout, a run or a busy day about town. Let me know how it turns out for you!
What ya need:
In a large skillet, heat the oil over medium-high heat. Add the onion to the skillet and cook, stirring often, until the onion begins to brown. Remove the skillet from the heat and stir in the chickpeas, cumin, and salt. Taste this and add as much or as little black pepper as you desire. Now take all of the ingredients and toss them together in a big bowl. When it's thoroughly mixed, serve it fresh or after it has reached room temperature.
What ya need:
- 2 tablespoons of olive oil
- 1/2 of a Vidalia onion
- 1 -16oz can of chickpeas, rinsed and drained
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of kosher salt
- ground black pepper, to taste
- 3 cups of cooked brown rice
- 1/2 cup of pitted dates, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of fresh parsley, chopped
In a large skillet, heat the oil over medium-high heat. Add the onion to the skillet and cook, stirring often, until the onion begins to brown. Remove the skillet from the heat and stir in the chickpeas, cumin, and salt. Taste this and add as much or as little black pepper as you desire. Now take all of the ingredients and toss them together in a big bowl. When it's thoroughly mixed, serve it fresh or after it has reached room temperature.
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