Mediterranean Chickpea Salad

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This is a simple, healthy, Mediterranean-style salad which can be served as an entrée or as an accompaniment. The fresh ingredients stand out for themselves, so there is little need for fancy culinary IMG_2216skills. It looks like a work of art, yet it is so simple. I would have added some nice fresh tomatoes, perhaps cherry, if I had had them, or also feta cheese.

Mediterranean-Style Chickpea Salad


Ingredients:
2 cups chickpeas, soaked, cooked, and patted dry (or 1 can, drained).
1 red onion, chopped
1 red bell pepper, roasted, seeded, and peeled*
10-12 fresh olives with their pits
24 cloves garlic, roasted** (more or less to your taste)
Handful of  either fresh cilantro, basil, parsley and mint (I used a mixture of all), torn.
Olive oil
Juice and zest of 1 lime

Directions:
Make sure the garbanzos are patted dry. Heat some olive oil in a pan on high heat. When the oil is hot, add the beans. Sauté until the outsides become golden brown, and crispy in a few areas. Then add the chopped red onion and remove from heat. You may cook it all the way through, or leave it raw. I like it with a bit of a bite, but wanted to soften it a bit for this recipe. Heating it slightly in this way will start the cooking process but leave it with some of its sharpness. Then add the rest of the ingredients. Add a few glugs of olive oil, the lime juice, zest, and fresh herbs. Add salt, pepper, and crushed red pepper to taste. Let the mixture marinate for at least an hour. The longer it sits the better it tastes, in my opinion. I like this at room temperature, but it is good both hot and cold as well.

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*Roast the bell pepper at 400ºF for about 10 minutes, or until the pepper has become soft. Seal in a ziplock bag and let cool. Once cooled, remove from bag and the skin should easily peel off.


**Roast the garlic at 400ºF wrapped in foil, drizzled with olive oil for about 45 minutes until soft.

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