I whipped this together (after getting the recipe off the internet) and loved it. It’s light and was perfect after a trip to the gym and running errands in 100 degree heat. Yuck! But this is nowhere near “yuck,” so try it and love it!
1 15oz can garbanzo beans
salt and fresh ground black pepper
1 garlic clove, finely chopped
Half a red onion, finely chopped
1 Cucumber, finely diced
1 green chilli, finely chopped
½ orange pepper, chopped
2-3 tbsp red wine vinegar
6 tbsp Parsley, finely chopped
6 tbsp Mint, finely chopped
lemon juice to taste
1. Drain the soaked chickpeas. Place the chick peas and the whole garlic clove in a large saucepan.
2. Cover generously with water and bring to the boil. Cook briskly uncovered for 1 and a half hours to 2 hours until the chick peas are tender. Season with salt towards the end of the cooking period. Drain the cooked chick peas.
3. Toss the cooked chick peas with the remaining garlic, onion, cucumber, chilli, wine vinegar, parsley, mint and coriander.
4. Season with salt and freshly ground pepper. Serve.
Adapted from Kaboose.com