Thursday, March 31, 2011

Chick Pea Recipe from your Asheville Bed and Breakfast

 It is no April Fool's joke that most of us could do with more vegetable protein in our diet and less animal.  There is not one doubt in our mind that as spring brings the beautiful weather it is known for more time will be spent out of doors and this Chick Pea recipe from your Asheville Bed and Breakfast will become one of your favorites.  It can be made 24 hours ahead of time making it as convenient as it is healthy.  We sincerely hope you'll enjoy it.  We'd also like to give you license to be as experimental with it as we have been and if you come up with a new addition that is awesome, please share it with us.

Chickpea Salad:

A 15-15.5 oz. can of Chick Peas. (We use Bush's because of their favorable consistency.

2 T. of fresh chopped  basil

2 T. of fresh chopped Italian Parsley

2 T. of fresh lemon juice

4 tsp. of EVOO

1 garlic clove pressed

1/3 cup freshly grated parmesan/reggiano cheese

This is optional but provides a bit of crunch and some extra flavor. We love-1/3 cup of chopped shallots. 

Coarse Kosher salt

Rinse chick peas and allow to drain.  Mix with chopped fresh basil, Italian parsley, fresh lemon juice, EVOO and pressed garlic in medium bowl.  Add the cheese tossing gently to blend thoroughly. Season with salt and pepper.

Cover and refrigerate.  Can be served cold or at room temperature.  We like it room temperature to cool.

We hope you enjoy it.  Coriander is awesome in this recipe (1/2 tsp.) as a variation. Also the addition of broccoli slaw if you are of the mind. 
Bon Appetit!
 





Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

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