Naked Chip Update: I’m home, recently graduated, and am looking for a PR/marketing job in the culinary world…..is anyone out there???
Now that I’m home I have more free time on my hands. Not to mention more pots and pans, an array of spices, more counter space, and more food in general to work with. My dorm kitchen seems minuscule to my kitchen at home. Oh have I missed this….
Since I have so much free time on my hands, I can exercise my creative license when it comes to food. On the menu today: chickpeas. Chickpeas are somewhat of a miracle food—they are loaded with protein (which is great for your waistline) and even happen to taste delicious. They are versatile, allowing you to do many things with them. You can season and roast them to make a delicious snack, turn them into hummus, eat them plain, or mix them into a salad.
I decided to mix them into a salad. Yes Greek salad (I simply love all the flavors as seen in my earlier post It’s All Greek to Me!). You can’t go wrong with a simple Greek salad. It’s light and refreshing and perfect for a hot, humid, summer day—and trust me, living in New Jersey it’s hot and humid EVERY day, so I’m always on the lookout for a good summer salad. All you do is mix together olive oil, lemon juice, red onion, cucumber, grape tomatoes, feta, chickpeas, olives, parsley, and salt and pepper. It’s as simple as that. What’s so great about it is that you can store it and take it as a quick on-the-go lunch if you’re in a hurry or make a huge batch of it for a party.
If anyone knows of any other great recipes using chickpeas, please don’t hesitate! I would love to know! But until next time, keep eating!