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:

Tzatziki Sauce (contains dairy)  

• 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!