On these hot summer days, I’m reluctant to heat up the kitchen, but we still need good meals. This is where bean salads come in handy. Just open a couple of cans of beans, add some diced vegetables, fresh herbs from the garden, and some salad dressing, and you have a nutritious dinner.
Chickpeas (also called garbanzos) are a great salad bean because they have a good texture and slightly nutty flavor.
Besides being a good source of fat-free protein, chickpeas contain fiber that lowers cholesterol and stabilizes blood sugar levels. They're high in magnesium and folate which are good for the heart. Study after study shows their health benefits.
I take containers of bean salad and green salad to work most days. At lunch time I combine the two so the dressing from the bean salad covers the greens as well. Followed by an apple, this simple meal gets me through the afternoon without an energy dip.
All beans are health-promoting, so feel free to use whatever varieties you like in this recipe, which is one of Larry's favorites. You can make it more colorful by using half chickpeas and half kidney beans.
It will last in the fridge for 4-5 days. Let it come to room temperature before eating.
Chickpea Salad
2 14-oz cans chickpeas (or 1/2 lb or 1 cup dry, cooked)
1 1/2 cups chopped celery
1/3 cup chopped cilantro leaves
2 scallions, sliced (some diced onion is fine instead)
salt and pepper
1 tsp balsamic vinegar
3-4 tsp red wine vinegar
3 tbsp olive oil
Drain and rinse the chickpeas.
Combine in a large bowl with the remaining ingredients. Toss well.
Serves 4-6.
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