Sunday, May 27, 2012

Chick Pea Salad for Picnics

Here’s a weekend bean salad for summer inspired by a pasta salad I saw at my local deli.  The base is chick peas (aka garbanzo beans) in a tomato-based vinaigrette that can be changed up to suit your refrigerator’s or garden’s bounty.

Just abut any recipe for macaroni or pasta salad can be updated and given a jolt of fiber by substituting beans for all or part of the pasta. 

This weekend I add steamed sliced zucchini, but you can also toss in green beans, fresh peas, zucchini blossoms or tiny cooked potatoes from your garden.  Fresh chopped herbs like basil, Italian parsley or dill are also great additions. 

Chick Pea Salad
Serves 6 –8 as a side dish
2 cups cooked or canned chick peas (about a 14 oz can)
1/2 green bell pepper, minced
1 zucchini, steamed whole then sliced in half moons
1 medium tomato, chopped
1 small celery stalk, sliced
1/4 cup chopped black olives
3 scallions, chopped up to green part
3/4 cup tomato juice
1/2 teaspoon paprika
1/8 teaspoon dry mustard powder
Salt & pepper
Optional: hot sauce

  1. Drain the chick peas if canned.  
  2. In a medium bowl, toss beans with remaining ingredients.  
  3. Cover and refrigerate at least one hour before serving.