Fall Bean Salad

The beautiful peppers at the Hollywood Farmers Market inspired this chickpea salad. Because this is southern California, I was able to buy fresh asparagus at the market to add contrast. I could have used green beans instead.

It had good staying power - I took it for lunch 3 days in a row along with a green salad. I tossed the two together for an excellent lunch, followed by a farmer's market apple. Real food is a great break in a busy day.

Fall Bean Salad
1/2 cup chickpeas
juice of 2 limes
2 tbsp basil, chopped
1/3 cup olive oil
8 oz asparagus
1 red pepper
1 yellow pepper
12 kalamata olives

Pick over chickpeas and remove any stones or clumps of dirt. Bring a quart of water to the boil and add the chickpeas. Cover and simmer, adding boiling water from the kettle as necessary, until the chickpeas are tender - 2-3 hours.

Whisk together the lime juice, basil and olive oil. Season with salt and pepper to taste

Drain the chickpeas and put in a bowl. Add the dressing and stir to combine.

Steam the asparagus until tender. Cut in 1 inch pieces and add to the chickpeas along with the chopped peppers. Pit and slice the olives and add to the salad.

Serve on lettuce.

Serves 4