2 cans of chickpeas, drained, rinsed, dried and chilled
1 large hothouse cucumber, peeled and diced
2 wonderful pints of summer cherry tomatoes, halved
a large bunch of parsley, washed and chopped
1 red or yellow pepper, seeded and diced
some black olives, chopped
add a good viniagrette or some lemon and OV and chill for a few hours. My niece can eat the whole bowl herself!
Made a delicious - and huge - batch of "Spicy Moroccan Chickpeas" from Olive Trees & Honey (world Jewish veg cooking):
1 lb chickpeas
2 onions chopped
3 cloves garlic minced
2-3 carrots chopped
1 sweet potato (or buttnernut squash or turnip) peeled & chopped
1/4 t cayenne
1/4 t cinnamon
1/4 t ginger
1/4 t paprika
1/8 t saffron
1 1/3 lb plum tomatoes chopped
1 t salt
1/4 t pepper
1/4 c cilantro chopped
1/4 c parsley chopped
Cook chickpeas as usual.
In large skillet: Saute onion for 1 min, add garlic and carrots/sweet potato and saute until softened, 10 min. Add spices and saute 1 min. Add tomatoes, s&p. Bring to a boil, cover, reduce to low, and simmer stirring occasionally until tomatoes liquefy to a sauce, about 20 min.
Add chickpeas to skillet, cook stirring occasionally until slightly thickened, about 10 min. Stir in herbs, harissa.
YUM! Delicious. Enjoy!