Garbanzos

Just because summer is over doesn't mean we have to say goodbye to salads. Today, a super simple and quick recipe for a tasty, healthy chickpea salad. Since we're using pre-cooked chickpeas, it takes no more than 5 minutes to put together, so there's no excuse. Enjoy!

What do we need?

• 1 can of cooked chickpeas
• 2 tomatoes
• 1/2 onion
• 1 small can of corn
• Mustard
• Herbes de Provence
• Salt and pepper
• Oil and vinegar

How do we make it?

1. First, drain the canned chickpeas and rinse them with cold water to get rid of that characteristic canned taste. Place them in a large bowl.
2. Dice the tomatoes and onion and add them to the bowl with the chickpeas.
3. Add the corn.
4. In a glass jar, make a vinaigrette. The usual ratio is three parts oil to one part vinegar. For this salad, you can pour about two finger-widths of oil into the jar, a third of that in vinegar, 1 teaspoon of mustard, 1 teaspoon of herbes de Provence, and a pinch of salt. Close the jar tightly and shake vigorously until the mixture has emulsified. Taste and adjust with whatever ingredient suits your liking.

Tips:

– As with all salads, more than a recipe, this is a suggestion. Feel free to add other ingredients or seasonings you have in the fridge.

When Palstelera first told me she was going to make hummus, I had no idea what she was even talking about. She had tried it in Edinburgh and told me it was some kind of chickpea purée. Chickpea purée? Well, yes — and a really tasty one. Since then we’ve made it loads of times for parties, because it’s a super easy appetizer to put together and it’s absolutely delicious.

What do we need?

•   1 large can of cooked chickpeas
  

•   2-3 cloves of garlic
  

•   1 tablespoon of tahini (sesame seed paste)
  

•   1 teaspoon of ground cumin
  

•   1 teaspoon of salt
  

•   100 ml (scant 1/2 cup) of olive oil
  

•   100 ml (scant 1/2 cup) of lemon juice
  

•   Sweet paprika
  

How do we make it?

• Rinse and drain the chickpeas.

• Add all the ingredients except the paprika to a blender jug and blend until smooth.

• Once it’s ready, taste and adjust the salt if needed.

• Serve in a bowl, sprinkle a little sweet paprika on top and add a drizzle of olive oil.

• Serve with breadsticks, grissini, toasted bread, pita, etc.

Tips:

• If you’d rather, you can swap the canned chickpeas for some you cook fresh for the occasion, or leftovers from a delicious Cocido Madrileño/Maragato.

• If it turns out too thick, you can add a bit more lemon juice or a splash of water.

  [English version] HUMMUS **Ingredients:- 1 can of chickpeas

• 2-3 cloves of garlic

• 1 tsp tahini (sesamo seed paste)

• 1 tsp cumin- 1 tsp salt- 100 ml olive oil

• 100 ml lemon juice

• Paprika

• Wash and drain chickpeas.

• Put all the ingredients into a bowl except sweet paprika and combine them in blender or food processor.

• Taste and add some extra salt if need it.

• Place in a serving bowl, and add a small amount of paprika and a bit of olive oil.

• Serve with small toasts, grilled bread, pita bread, etc.

  Tips:- Instead of canned chickpeas you can boil chickpeas for this recipe or use some you have from previous stews.

• If the hummus is too dry, you can add some more lemon juice or even a bit of water.

Comments

zordor (2012-09-13 18:14:16):

Mmmh so good! Seriously, you didn’t know it? Come on, you really didn’t?! Hehe, that said… it gives you some terrible farts :P