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Chick Pea Salad

CHICK PEA SALAD WITH HERBS AND GRAINS

This recipe is a variation on a theme.

Bulghur Wheat is head to head in protein and calcium with fiber rich brown rice but bulghur has fewer calories, less fat, and more than twice the fiber of rice. It also delivers four times as much folate (folic acid) which is necessary for the formation of blood cells and for proper development of infants.

Oregano has great anti-inflammatory qualities. And the thyme – well that’s like a medicine chest in a plant – great healing qualities.

Edamame are frozen cooked soy beans and are they powerhouses of nutrition: fiber, calcium, protein are just a few of the good things edamame has.

Dressing:
1/3 cup Red wine vinegar or bit more as needed
2/3 cup extra virgin olive oil or more to taste
2-3 teaspoons cumin
1 tablespoon garlic
1 tablespoon fresh oregano or 1 generous teaspoon dry
1 tablespoon fresh thyme or 1/2 to 1 teaspoon dry
Red pepper flakes to taste and salt to taste (or just use black pepper)

Salad:
2 cans beans: 1 of chickpeas and l of your choice, drained and rinsed (or 2 of chickpeas)
1 cup edamame (frozen soy beans, steamed or boiled in water for 5-6 minutes, or microwaved) (opt)
l bunch green onions, sliced, or 1 medium red or sweet onion, chopped
3 large tomatoes, chopped
Handful of chopped parsley
2 ribs celery or more to taste, diced
1 bell pepper, chopped
1 small zucchini, chopped
1 cup frozen corn, thawed
1/4 cup bulghur wheat, reconstituted in 1 cup cool water (opt)
Several handfuls of chopped greens

Whisk together dressing ingredients. Set aside while mixing salad ingredients. Pour dressing over salad. Toss gently to blend. Serve with crusty whole grain bread.

A great Chick Pea Salad!

 

!Chick Pea Salad

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