Chris's Fiesta Chickpea Salad
Do you ever get so hungry you go to the cabinet and just stare, wondering what you could possibly make out of the hodgepodge of ingredients?
One day about five years ago I did that very thing and like many of us have tried, I threw a variety of ingredients together hoping they would be partially edible. The result was amazing. My then roommate at the time and I made this salad every week for no less than 3 months straight after that it's so delicious! Today I'm sharing that personal recipe with you.
I know this recipe will sound odd to some of you but TRUST me. The sweetness of the pineapple balances well with the "tanginess" of the white wine vinegar and the savory flavor of the corn and chickpeas.
I must admit I don't have pictures of the actual salad, but I found this one online that appears close. Thanks to Homemade Hooplah for the picture.
1 can corn
1 fresh green bell pepper, chopped
1 fresh red bell pepper, chopped
1 can chickpeas / garbanzo beans
2 fresh cucumbers, cut into slices then quartered
Roughly 1 lb fresh lettuce / arugula mixture
1 can crushed pineapple
Freshly ground black pepper
Freshly ground sea salt
White wine vinegar to taste
Robust olive oil to taste
*Farmers Market note: micro-greens and sliced ginger might be good toppings to this (and cherry tomatoes if you like tomatoes)!
Prepare the chopped vegetables
Combine all vegetable ingredients in a large bowl
Cover with white wine vinegar and olive oil
Grind salt and pepper
Cover and Refrigerate
You can serve this right away but I've found it's even more delicious if you let it refrigerate for a few hours or even overnight, as it gives the vinegar some time to blend the flavors together.