Greek Chickpea Salad

Credit Deb for this one... We tried it last weekend. Added some Fri-chik and some veggie bacon bits to it and wrapped it in pitas. YUMM!! Definitely a keeper! Thanks!



Chickpea Salad

2 (15.5-ounce) cans chickpeas, drained and rinsed
1/2 small red onion, minced
3/4 cup cucumber, peeled, seeded, and chopped (about 1/2 large cucumber)
1/4 cup fresh mint leaves, minced
1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)
1 tablespoon fresh parsley, minced
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons kalamata olives, pitted and minced
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 garlic clove, minced or pressed
Kosher salt and freshly ground black pepper
Procedure

In a large bowl, toss chickpeas, onion, cucumber, mint, feta and parsley. In a small bowl, whisk lemon juice, olives, mustard, oil, and garlic together. Pour dressing on top of the chickpea mixture and stir gently until combined. Season with salt and pepper to taste, and feel free to add slightly more cheese, lemon juice, oil, salt, or pepper right before serving.

My Favorite Falafel

My Favorite Falafel

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped fresh cilantro
1 tsp. salt
1/2 to 1 tsp. dried hot red pepper
4 cloves garlic
1 tsp. cumin
1 tsp. baking powder
4 to 6 Tbsp. flour
Soybean or vegetable oil for frying
Sliced tomato for garnish
Diced onion for garnish
Pita Bread or Garlic toasted sub buns

Tzatziki Sauce

2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.


Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

Place the drained, uncooked chickpeas and the onion in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic and cumin. Process until blended but not puréed.

Sprinkle in the baking powder and 4 Tbsp. of flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle Eastern markets.

Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, and onion. Makes 5 servings.

The "go-to" recipe

Everyone I know has a "go-to" recipe. If they can't think of what to make or bring, they always make their "go-to". I have a few of these go-to's.... Anyone wanna try this one?

This is something you can use as a side dish, a snack, a condiment, anything, and you can add all kinds of things to it.

1 can diced tomatoes
1 can chickpeas, drained but not rinsed
1 cup green olives, halved
2 tbsp parsley
1 tbsp lemon juice
1 drizzle olive oil
Garlic to taste

Mix all ingredients, and if you can, let it sit in the fridge for as long as possible. Its always better the next day, but I usually can't wait that long.

I have also used kidney beans, and a mixture of chickpea and fava beans, and sometimes add some diced onion.

I eat it right out of the bowl, but DH likes to dip bread or garlic bagel crisps in it.