A group of us made last minute plans to picnic & listen to a concert in the park (“Sundays in the Park”) yesterday evening. I wanted to contribute something cool, fresh and healthy that did not require another trip to the grocery store. My friend Stephanie dropped off some vegetables from our garden on Friday–which rounded out this bean salad perfectly. I am a “little bit of this and a little bit of that” sort of cook, so please don’t hate me if this doesn’t turn out perfectly. You can always adjust to taste. Bon apetit.
Chickpea and Pepper Salad (“The Contents of My Fridge”)
1 can of chickpeas/garbanzos, rinsed
-1/2 avocado, diced
-1/3 cup grated Asiago (or another strong cheese)
-2 small chilis/jalepenos
-1/2 minced onion
-2 cloves garlic, minced
-1/4-1/3 cup extra virgin olive oil
-1/4 cup lime juice/juice of 1-2 limes
-1/4 cup red wine vinegar
-2 tsp honey
-salt to taste
Make a vinagrette with the lime, olive oil, garlic, honey,vinegar and salt.
Mix the remaining ingredients, gradually combining with the vinagrette until well blended.
Chill before serving.