Chickpea Salad

By: Megan Lightsey Email
By: Megan Lightsey Email

Aggie football is kind of a big deal. Especially in my house. Growing up in College Station meant that on game nights, my mom went to the grocery store, bought a few select ingredients and prepared my dad’s favorite meals. One of the best sides she would prepare was hummus. I remember asking one time what her hummus was made out of. All I knew was that she put a bunch of ingredients into a blender and came out with a dip that was nothing short of addicting. Apparently, the main ingredient is a weird type of bean…chick peas, also known as garbanzo beans. Slap that stuff on a chip, add some tabasco sauce, and my dad was one happy camper. One day I will share the secret hummus recipe. But today, I want to share with you a recipe that was born out of my love of chick peas. It’s a chick pea salad, and it’s one of the easiest things I know how to make.

The ingredients you will need are:

•1 can chickpeas, drained and rinsed (or fresh chick peas cooked and rinsed)
• About 1 pint grape tomatoes, rinsed and halved
• 25 large basil leaves, chopped (preferably fresh)
• 3 cloves of garlic, minced
• 1 T red wine vinegar
• 1 T apple cider vinegar
• 2 t olive oil
• 1/2 T honey (10g)
• pinch of salt

Combine all of the ingredients together into one bowl and let sit for about 20 minutes, at room temperature or in the fridge. While setting, the juices will be drawn out and flavors will merge. After 20 minutes, this meal is ready to serve!

This is a great option for game day as well. The salad can be eaten like a dip, put onto chips, or eaten by itself as a main dish.

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