Lemony Chickpea Summer Salad

Lemony Chickpea Summer SaladOne of these days when I get around to making a recipe index, I am going to make a whole category for cold summer salads, and this one is going to be at the top of the list. I had it for the first time a month or so ago when Hillary had us over for dinner. There was the prettiest spread on the table, but this salad was the star. In between cramming bites of it in my mouth, I expressed my admiration, and Hillary told me that they’d gotten the recipe from Cafe Bariloche, an Argentinian restaurant in Ventura. I did some searching for it, and it looks like it’s now been closed. I am sad to find that out, but glad that it can live on, at least a little bit, in this salad. We also had it at our Huntington picnic, and I have probably made it three times since then. It’s just that good.

Lemony Chickpea Summer SaladThe recipe is very simple: chickpeas, lemon juice, olive oil, scallions, salt and pepper. It’s one of those salads that gets better and better as the days go by. It’s one of those salads you really want to have in your fridge on a hot day. It’s a perfect lunch, it’s a perfect dinner. It’s the perfect reboot for your leftovers: toss in salmon or chicken or roasted veggies. They will play well here.

Lemony Chickpea Summer SaladI’m so glad to have it in my summer repertoire.

Lemony Chickpea Summer Salad
Adapted from Hillary and Cafe Bariloche

2 cans of chick peas
Juice of 1 and 1/2 medium lemons
3 Tbs olive oil
2 scallions, chopped
Salt & pepper to taste
-Mix it all up, adjust proportions to taste, and enjoy!
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