Let me tell you a little about my food complex. I am a pescatarian, attempting to live a somewhat healthy, organic lifestyle. However, I am also a humanist, a grassroots lover, and a poor grad student. These two sides of me come into conflict with each other ALL THE TIME.
I’m sure you’re wondering why…and if you’re not wondering why, too bad, because this is my blog and I’m gonna tell you anyway.
Organic food is expensive. Healthy, more-flavorful, and better for the environment-YES. However, expensive nonetheless. And because of this, I have an ethical issue with organic food. Yes, I do hope to live in a world where everyone has little gardens and greenhouses, and people sell and buy food off their neighbors and live healthy, eco-friendly, peaceful lives. But lets come back to reality for a sec. It is extremely convenient for me to simple go to the store, and buy two cans of chick peas @ 60 cents/can, accompanied with cheap non-organic onions and cucumbers, and I am NOT a single mom with two kids.
For people in the Middle East, especially my family who does not have much money, canned food (and beans in particular) are essential to their diet because it is a healthy/affordable/versatile ingredient. I can make just about anything with chick peas, and this salad which should last you at least a couple of days (depending on the size of your family, appetites, etc). In total, this recipe will cost no more than 10 dollars, and a half hour to make. Perfecto.
And although I would love to take credit for creating this delicious and refreshing summer salad, the recipe is my mom’s and I am simply attempting to master it.
In my opinion, summer time recipes to me should be quick, simple, and easy to store (preferably tasting better the next day!). This is by far a Summer recipe.
Chick Pea Salad
Stuff you’ll Need:
1 16 oz can of chick peas
1 red pepper, diced
1 yellow or orange pepper, diced
1 small-medium cucumber, diced
1 small red onion, diced
1/4 cup olive oil
4 garlic gloves, crushed or minced
2 tablespoons lemon
1 tablespoon red wine vinegar (or any you have handy)
Salt&Pep to taste
tiny bit of Cumin, to boil the chickpeas
Sprinkled mint (optional)
1. cover chickpeas in shallow water in small pot and boil for 10 minutes with about 1 tablespoon cumin.
2. While waiting for chickpeas, chop all ingredients and toss in a saweet bowl
3. Add Chickpeas (remove peel if you wish, however they are edible)
4. Refrigerate for AT LEAST 1 hour. Trust me, this tastes much better once the flavors have blended
5. If you’re feeling ambitious, add some fresh mint leaves before serving
(add more lemon juice/salt/pepper to taste)