Chickpea Salad with Red Onion, Parsley & Roma Tomatoes
– 1 15 oz can of Chickpeas (Garbanzo beans)
– 4 Roma (plum) tomatoes seeded and diced
– 1/2 cup diced red onion
– 1/4 to 1/2 cup diced fresh parsley (I’m sure you could use dried here if you had that on hand)
– 1 Tb minced garlic
– 1/2 Tb Olive Oil
– Splash of lemon juice
– Salt and Pepper to Taste
Directions: Mix well and let sit in fridge for a few hours. That’s it!
How easy is that? Chickpeas are a wonderful source of protein (about 6 grams in 1/2 cup!) and this salad pairs perfectly with Falafel. If you’ve ever had Falafel it was probably fried, but I took a regular box mix and followed the direction until the end where I baked the small patties on a parchment lined baking sheet for about 12 minutes at 350 degrees (flipping halfway through) and they turned out fine! No need to add all those extra calories with frying oil. Next time I make Falafel I’m going to try doing it from scratch – it’s made using ground chickpeas and most of the recipes I’ve found are pretty straightforward. The only thing that’s missing to me from this meal is more veggies. I’d definitely have a small amount of hummus on the side to use as dip for carrots!
Who else is as fanatical about Middle Eastern food as I am? I’m making up some Tabbouleh to go with this as well – anything else I should try?