A Little Ditty And Nothing More. . .

 Chickpeas

Chickpeas

Garbanzos or chickpeas. Why the two names? They don’t even sound alike.

Well . . . the word ‘chickpea’ comes from the Latin word “cicer. “ Why? Who knows. The word “Garbanzo” comes from old Spanish “garroba” or “algarroba.” Why? Who knows. And get this, there are carbon samples that date garbazos from 7,500 years ago. Crazy right? The plants are really pretty – you hardly ever see them except at the Farmer’s Markets. Check them out. Here’s a really simple, lovely recipe that I saved, then tweaked, from a 2011 Bon Appetit.

Chickpea salad with lemon, parmesan, and fresh herbs (from Bon Appetite 2011)

Ingredients:

1 15-16 ounce can of chickpeas, rinsed, drained or 2 cups of cooked dried chickpeas (that’s what I prefer to use)

2 Tbsp chopped fresh basil or fresh thyme

2 Tbsp chopped flat leaf parsley

2 Tbsp lemon juice or lime juice or to taste

4 tsp olive oil

1 small clove garlic, pressed

1/3 cup packed freshly grated Parmesan cheese

coarse kosher salt

Directions:

Combined the rinsed, drained chickpeas, chopped basil, chopped parsley, lemon juice, olive oil, and garlic clove in a medium bowl. Add the grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season to taste with the kosher salt (not too much!) and enjoy.

This recipe is a launch point. You can add anything you’d like and it will be a wonderful first course, side dish or dessert. Dessert really? Enjoy!!

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