...O how I love thee.
I don't know what it is about chickpeas, but I find them more refreshing and satisfying than other legumes during the summer--perhaps because they lend themselves so well to consumption alongside fresh, raw veggies, both plain and mixed into salads and other wonderful concoctions. I certainly eat my share of these guys, and I have two fabulous lunches to prove it.
The first is a standard favorite. Hummus with fresh cucumbers, squash, and toasted pita wedges. I had a friend over for lunch and we made this together, and I have come to learn that I really enjoy making hummus with friends--it's a fun task and makes for good fellowship.
It's just a basic hummus recipe, with the addition of some sun-dried tomatoes for a little twist.
A second chickpea-centered lunch that I came up with recently was this curried chickpea salad... which turned out to be one of the best recipes I have ever invented just on the fly. I've got the recipe for you, too.
It couldn't have been more perfect served on a bed of romaine lettuce (I love buying the organic salad greens that have been "reduced for quick sale")... but I imagine it would make a decent sandwich or pita as well.
Curried Chickpea Salad
3 cups cooked chickpeas, drained well
1/4 cup Nayonaise
1/2 sweet onion, minced
1 rib celery, minced
1 clove garlic, crushed and minced (or run through a garlic press)
1 teaspoon fresh grated ginger
2 teaspoons curry powder
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
1/4 cup raisins (optional)
Mix the chickpeas and Nayonaise in a bowl, and mash the chickpeas with the back of a fork until mostly mashed, with a few lumps. Add remaning ingredients and combine well. Serve chilled over salad greens.