Chickpea Salad
- cups chickpeas
- 2 cucumbers, diced, peeled if you prefer
- 1 pint cherry tomatoes, cut in halves
- 1 bunch green onions or 1 medium red onion, peeled and diced
- 1 bunch fresh basil, stems removed, leaves sliced
Vinaigrette:
- 1/3 c cider vinegar
- 2/3 c olive oil
- Salt and pepper
- 1 clove garlic, peeled & crushed
Whisk the vinaigrette together and toss it with the remaining ingredients in a large bowl.
How to Cook Dried Chickpeas
Soak: Rinse and place chickpeas in a large bowl and cover with cold water. Soak for 8-12 hours. This is going to help speed up the cooking time and make them more digestible.
Cook: Once they’ve soaked, drain the water, and put them in a stock pot with fresh water to cover. Bring to a boil, reduce the heat to a simmer, and cook for about an hour until tender. Drain and use in your favorite recipe. Once cooked, chickpeas will stay good in the fridge for about three days.