Another use for chickpeas
Hey guys, hope you’re having a lovely Hump Day! It’s gorgeous out here in NYC today and I finally feel like summer’s here. I know, it’s not “officially” summer until June 21st, but since I’m not in school anymore my definition of summer says that once my office goes casual after Labor Day it’s here.
Yesterday I decided to run home from work again along the Hudson River… I seriously love that I’m able to do that! I didn’t do the extra loop in the park I did last week since it was HOT, but going straight home it was still a solid 8.5 mi – not bad! When I got home despite the a/c cranking out cold air in my apt I just didn’t feel like cooking up a hot dinner. I had some cooked chickpeas stored in my freezer that were felling neglected so I decided to thaw them quickly for a quick spin on a dish inspired by an article in the NY Times by Mark Bittman a while back that I had saved. He called it “Chickpea Tabbouleh” – I called it delicious. 😉
Chickpea Tabbouleh (serves 4)
- About 3 cups cooked chickpeas, chilled (canned is ok)
- 1 small bunch parsley, roughly chopped
- 1 lemon, juiced
- 1 clove garlic, minced
- 2 tsp olive oil, plus more to taste
- salt to taste
This is so simple! Add you have to do is throw everything in a food processor and pulse until the mixture is combined and roughly chopped – I left mine with some whole chickpeas remaining because I didn’t want it to become too finely ground.
I made a quick Tzatziki Sauce to pour overtop. I used Greek yogurt for the fiance, but if I had more time/ingredients I would’ve used goat milk yogurt or cashews as the cream base since I’m lactose intolerant and unfortunately even 0% Fage doesn’t quite like my tummmy. The tzatziki sauce was as follows:
- 6 oz. Fage 0% yogurt
- 1 tsp dried dill
- 1/4 cucumber, peeled & chopped
- 2 tsp salt
- juice of 1/2 lemon
- 1 clove garlic, minced
I threw all of the ingredients in my Vita-Mix and pureed until a thick sauce formed. It was so so good… I only wish I could handle more than just a small taste 😦 You could easily make this non-dairy by using coconut or soy yogurt though!
To put it all together I put some of the Chickpea Tabbouleh into a pita pocket along with sliced tomatoes, sliced radishes, chopped lettuce, diced cucumbers and topped it with a tiny dot of Tzatziki… I couldn’t resist. I ate the other half in salad form and it was just as delish! Such an easy summer meal… you will definitely see this one pop up again soon!