Tuesday, July 24, 2012
Chick Pea Salad Hummus
This recipe makes a huge bowl of Chick Pea Salad. Recipe can be divided in half to make less. I like making this salad and serving it, tossed over lettuce on day "one". On day "two", puree the leftovers and turn this wonder, delicious and very healthy salad into a hummus dip. Serve with potato chips, pita chips, crackers or even some sliced, toasted Italian Bread. Enjoy!!!
2 cups chick peas
2 cups red, grape tomatoes
1 cup black olives, sliced
1 cup artichoke hearts, marinated or packed in water.
1 avocado, sliced
1/2 cup red onion, chopped
8 ozs feta cheese crumbles, optional
4 cloves garlic, chopped
2 limes, juiced and zest (or lemon)
1-2 cups fresh cilantro, chopped (reserve some for garnish)
Whisk in bowl: Drizzle over top of salad, toss.
2 Tbs tahini paste, optional
4 Tbs olive oil
4 Tbs balsamic vinegar
salt and pepper, to taste