Chicka Chicka Chickpea Salad
This past weekend Scott took me out to a nice dinner, just the two of us, to celebrate my birthday. We enjoyed a thoroughly delicious Greek inspired meal, as well as each other, with no kids for the first time since our trip to New York last August.
It’s amazing how when you spend so much time being parents, once you finally are given the opportunity to be a couple again, you’re not quite sure how to handle it. Sometimes finding topics to talk about other than the kids can be a challenge. I, however, being the mom to three boys that I am, quickly remedied that problem with a drink called a cream soda; and no I’m not talking about the old time soda shop cream soda. It was a mixture of Absolut Vanilia and Ginger Ale. And let me tell ya, I’ll take that version of cream soda any day of the week. It was a bit like going back to that fated soda shop only the shop keeper decided to spike my soda with something warm and fuzzy. Thank you very much Mr. shop keeper. Not to mention how adult it is; an absolute reminder that behind that rather expansive curtain of parenthood, Scott and I are indeed still a married couple at heart.
All of our food was incredible. I ordered some of the most delicious ribs I’ve ever put my mouth to. They were rubbed in a toasted coriander/lemon zest dry rub and served up with a side of tzatziki for dipping. The meat was so tender it just fell off the bone and oh, my, heavens… dip it in a bit of greek goodness and I was one incredibly happy mama. I WILL be attempting to figure this one out for the blog. Mark my words.
The other little nugget of deliciousness that I partook in was this chickpea salad. Yum, yum, and yum. Think tomatoes, cucumbers, chickpeas, dill….are with me here? Add a little fresh lemon juice and splash of olive oil and I’ve got everything I need to survive another week as a mom of three boys.
Before I share the recipe with you, I’d like to share a few exciting pieces of news. First up, next Wednesday March 9th at 1pmEST, in cooperation with The Motherhood and ConAgra Foods, I’ll be hosting an online virtual cooking school with Kristen from Dine and Dish involving all things sweet.
That’s right, we’re talking about any and all ways to feed that dessert craving. Topics will range from kid friendly desserts to light and healthy desserts, to the special occasion oh so incredible, splurge desserts. If you’d like to join us, head over to The Motherhood and prepare to feed your sweet tooth!
Second, I’m beyond the pail excited to say that I’ve been chosen as one of Babble’s top 100 food blogs for 2011! I am incredibly honored to be considered. Ok, let’s get real here. Honored doesn’t completely cover how I’m feeling. I’m downright giddy. Babble has an amazing website and to be recognized by them makes my week, my month, and frankly my year.
But how about that chickpea salad? I see you sitting there with your bowl and spoon. Let’s do this.
First up you’ll need a few of these.
Chop em up (with the exception of the lemon) add in a can of chickpeas, a little garlic, and a few green onions for good measure.
Pour on a few swirls of olive oil, squeeze that beautiful lemon and spice it up with some salt and pepper.
Let the whole mixture sit in the fridge covered for at least an hour to meld all the delicious flavors together.
And OH YEA. Where’s that bowl and spoon. Chicka chicka chickpea salad is served.
Chicka Chicka Chickpea Salad
Total Time: 20 min
Ingredients:
1 14.5 Oz. Can Chickpeas
2 Roma Tomatoes, Chopped
1/4 Red Onion, Diced
1 Small Cucumber, Peeled and Chopped
1 Clove Garlic, Minced
1 Tbsp Fresh Dill, Chopped Fine
2 Green Onions, Chopped
1/4 Cup Olive Oil
1 Lemon, Juiced
1/4 tsp Pepper
Salt, to TasteDirections:
Mix together chickpeas, tomatoes, red onion, cucumber, garlic, dill and green onions.
Add in the lemon juice and olive oil.
Season with the pepper and salt.
Lindsay @ Pinch of Yum — March 2, 2011 @ 7:09 am
Ahhhh summer. This little salad so reminds me of summer. But maybe I could make it in the meantime to forgot about the fact that it’s actually winter.
And congratulations on the Babble recognition! You deserve it!
Cara @ The Boys Made Me Do It! — March 2, 2011 @ 9:07 am
This is ALMOST what I have already marinating for dinner tonight! I added an English Cucumber to my mix!
Biren @ Roti n Rice — March 2, 2011 @ 10:03 am
Firstly, congrats on the virtual cooking school and being selected as Babble’s top 100 food blogs for 2011! How exciting!
Secondly, this chickpea salad sounds fantastic. I love chickpeas and can eat them straight from the can but dressing them up like you did makes it super tasty.
Ma What's For Dinner — March 2, 2011 @ 10:45 am
Awesome! I love it. Your recognition is so well deserved! Love the presentation on this one!!
Katerina — March 2, 2011 @ 11:10 am
We make this type of salad in Greece only with beans. I love it with beans and I love your tweak with chickpeas. Especially during summer this must be perfect!
Jenna — March 2, 2011 @ 12:13 pm
Congratulations on the nomination! And the virtual cooking school gig–that sounds like a lot of fun!
I’m glad you had a nice date with your husband–and the chickpeas looks awesome.
Mari's Cakes — March 2, 2011 @ 1:42 pm
The Dinner sounds nice, good for you! Congratulations for being one of Babble’s top 100 and the virtual cooking school. Sounds GREAT!
The salad…..looks delicious. I am sure I’ll love it.
anne — March 2, 2011 @ 2:13 pm
super huge congrats to you!! and this looks so springy! anne
The Lucky Wife — March 2, 2011 @ 3:59 pm
This sounds so good, and I love finding a new recipe for chickpeas! I found you at SITS… would like to invite you to link your MOST POPULAR recipe so far in our Star Recipes Collection.
And feel free to link up again at future weekly Make a Food-”e”-Friend Monday parties.
Love your blog. It’s so much fun looking at everyone’s yummy recipes.
RSA Online — March 2, 2011 @ 4:39 pm
Greek food is the best! I will be making a HUGE amount of this chickpea salad today for sure
Stephanie — March 2, 2011 @ 8:19 pm
I love the simplicity of this very healthy salad. And that drink sounds fabulous! I will be trying it at home soon
5 Star Foodie — March 2, 2011 @ 9:42 pm
Very exciting about the cooking school and congrats on the babble’s top 100, wonderful! Loving your chickpea salad, sounds light and delicious!
Monet — March 2, 2011 @ 11:43 pm
I’m so glad you had a much needed night out…and that you were able to recreate such a great recipe. I love chickpeas. And I’m not the least surprised to hear you were recognized on that list. Your blog is truly worthy of admiration. I hope you have a wonderful day tomorrow. Thank you for sharing another bite of delicious goodness!
Shelby — March 3, 2011 @ 5:05 am
This salad is right up my alley and totally on our diet plan right now! Grumpy won’t eat chickpeas but doesn’t matter much to me if he will or not..he can eat something else!….this would be an awesome lunch!
Ameena — March 3, 2011 @ 4:49 pm
I know exactly what you mean…when finally presented with time to form a thought my husband and I have no idea what to talk about except…our kid!
Lovely recipe my friend. I love the name even more!
Rita — March 3, 2011 @ 6:24 pm
Love chickpeas! What a great way to bring them up a few notches; looks really Special.
Rita
(Florida) Girl with a New Life — March 3, 2011 @ 6:42 pm
I have been looking for some easy salad recipes! Yay for chick peas.
A little bit of everything — March 3, 2011 @ 11:58 pm
Julie, congrats on the virtual cooking school and being selected as Babble’s top 100 food blogs for 2011! How exciting!!!!
the chickpea salad looks so good. love chickpeas and new ideas are always welcomed. thanks for sharing
holly L — March 4, 2011 @ 1:02 am
Oh this recipe is calling my name. I love chickpeas and all of the flavors look amazing.
grace — March 4, 2011 @ 9:48 am
i like seeing the chickpea used in things other than hummus. nice colors, flavors, and textures–ya done good.
Anna — March 4, 2011 @ 11:57 pm
SUPER big congrats to you my friend, being selected in Babbles top 100 food blogs is incredible. Im so proud of you!
Im not usually a big fan of the chickpea, something about the texture, but Julie, this looks gorgeous.
Maranda — March 8, 2011 @ 10:11 pm
Wow! Congratulations on all the awesome things going on for you! This salad looks easy, light and delicious. Thanks for sharing!
Gwen — March 13, 2011 @ 5:26 pm
Where’s the dill? There’s dill in the picture, and mentioned before the recipe, but there’s no dill in the recipe itself!
Gwen — March 13, 2011 @ 7:37 pm
Woo! Thanks for the edit. I can’t wait to make this!
Nicolette — April 9, 2011 @ 11:38 pm
I make almost the same salad! But with mint instead of dill, and a bit of white wine vinegar.
Sarah @ Mum In Bloom — April 22, 2011 @ 8:02 am
I’m going to make this today to have it in the fridge for Easter Weekend. Nothing like a quick, ready, delicious lunch or snack for when guests drop by
Hubby & I try to date once a month when the kids gymnastics place has Parents Night Out. We always go out for Indian Food. I can’t wait to read about your rib recipe