Chick peas or Garbanzo beans are a great source of protein. The possibilities are endless with chick peas and a chick pea salad can be made with whatever you have on hand. The texture of chick peas beg for something crunchy to go with them.
This yummy salad has a nice tang to it. This salad makes a nice side dish but it can be a main dish, too, if served with a good crusty bread.
It’s important to drain and rinse the chick peas. Otherwise, they might be a tad slimy and a little bit too salty. Because this recipe uses canned chick peas, there’s no need to add extra salt.
2 fifteen ounce cans of chick peas/garbanzo beans
2 large tomatoes chopped
One half of a red onion diced
1 red, green or yellow pepper diced
2 or 3 green onions chopped
2 large cloves of garlic minced
1/2 teaspoon of sugar
Black pepper to taste
You can either use bottled Italian dressing or your favorite homemade dressing. It should be something that’s a bit vinegary because the vinegar flavor goes great with the onion flavor. You’ll want to use about a half a bottle if you used pre-made dressing. For homemade dressing, use about a cup.
Rinse the chick peas in cold water.
Combine the chick peas, tomatoes, red onion and pepper in a large bowl. Mix gently so you don’t crush the chick peas.
Add the fresh garlic and the sugar to whatever dressing you’ve chosen for the salad and whisk together. Pour this over the chick pea and tomato salad and mix gently.
Sprinkle the green onion over the top of the salad. Add a few dashes of black pepper to the top, as well.
This salad is best made ahead of time. The flavors really meld together when they sit overnight in the refrigerator. It’s a great side dish to grilled steak or hamburgers.