Saturday, March 14, 2009

Chickpea Salad

It's springtime in Minneapolis! Fifty degrees today, finally! So today's lunch needed to feel very light and fresh, while keeping in mind that spring veggies won't be in the farmer's market for another couple of months. This salad uses pantry ingredients.

Chickpea Salad
1 can chickpeas (garbanzo beans), drained
red onion, finely minced
1 clove garlic, finely minced
juice of 1 lemon
lemon zest
olive oil
salt and pepper
dash of hot sauce

Serve over field greens and top with crumbled feta cheese.

Best enjoyed before or after a brisk walk around your nearest lake in the sunshine.

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