fiteatrest 
Chickpea is a powerhouse of protein. More than that, I love how versatile it is! Mash it as hummus, roast it for a snack, or add in a salad in its pure form. For this salad, I used my favorite hummus recipe as an inspiration, so you will see those tasty Mediterranean flavors from tahini and cumin. The addition of the red peppers, parsley and onion, adds both color and much needed crunch. This chickpea salad is great for your summer barbecue or a lunch on the go. Chickpeas might be the star ingredient but the salad was actually inspired by parsley found in my veggie box from Fresh Midwest/Chicago Botanic Garden. Watch the video to see how it all began.
Ingredients:
- 1 can garbanzo beans
- 1 red pepper
- ½ white onion
- 1 bunch of Italian/flat parsley
- 1 tsp salt
- 1/2 lemon
- 1 tsp dijon mustard
- 1 tsp tahini
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp cayenne pepper
Directions:
1. Drain a can of garbanzo beans and empty into a bowl.
2. Dice the red pepper and add to the bowl.
3. Dice ½ of a white onion and add to the bowl.
4. Chop the parsley, avoiding stems, add it to the bowl.
5. Squeeze the juice of ½ a lemon over the ingredients.
6. Make your dressing: combine 1 tsp dijon mustard, 1 tsp tahini, 1 tbsp olive oil, 1 tsp cumin, ½ tsp cayenne pepper (or more if you like the heat) and 1 tsp salt. Stir and add to the bowl.
7. Mix the salad and garnish with parsley. Enjoy!
