Ten years ago, I didn't like chickpeas. I had never paid any attention to them because my mom never cooked with them. But when I met my husband, he invited me to dinner at his house and his mom served us a wonderful soup made with chickpeas. At first, I thought they were pealed hazelnuts! These little beans have tons of vitamins and countless nutritional benefits. I started to research chickpeas after this discovery, wondering how I could use them in my own recipes. Today, I even eat chickpeas by themselves.
Why should you incorporate more chickpeas into your diet? Simply because this bean, which tastes almost like a chestnut, is absolutely packed with fiber and protein. The tomato in this salad will support heart health and its a low calorie ingredient. A good way to introduce chickpeas into your daily diet is to throw them into a quick salad, like this spicy tomato chickpea salad!
1 15oz can organic chickpeas (garbanzo beans)
2 plum tomatoes
2 stems of fresh dill
1 large garlic clove (or 2 small cloves)
1 Tablespoon extra virgin olive oil
A thin slice of red onion
1/8 teaspoon ground coriander
A pinch of ground cayenne pepper
Salt to taste
Drain chickpeas from 1 15oz can. Place in a salad bowl.
Dice 2 plum tomatoes and a slice of red onion. Add to chickpeas.
In a skillet on low heat, add 1 tablespoon extra virgin olive oil.
Mince 1 large garlic clove and add to the skillet. Stir constantly. Add 1/8 teaspoon ground coriander and a pinch of cayenne pepper. Sauté till garlic begins to brown.
Add the sautéed garlic with spices to chickpeas and tomatoes.
Chop fresh dill and add to the salad, along with a pinch of salt (or to your taste).