chickpea salad [both versions]

( Jill says  •  Jewels says ) 
Jill says • I used to think garbanzo beans were something healthy – but not tasty – that people tried to sneak into their salads. But I’m crazy about hummus, so I figured there must be other ways to prepare them. I realized that if you do just a little something with these beans they can be delicious!


serves 4-6
1-2 tablespoons extra virgin olive oil
    ½ medium, onion diced small
1 teaspoon minced garlic
1 teaspoon minced ginger
1 serrano or thai chili, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garam masala
dash of cayenne pepper
½ teaspoon salt
2 ripe tomatoes, chopped
2 cans garbanzo beans, drained and rinsed
1 small handful of cilantro, roughly chopped

  1. Heat a large sauté pan over medium-high heat. When the pan is hot, add olive oil and sauté onions, garlic and ginger until soft and translucent, about 3 minutes. Add the Serrano chile and sauté another minute or so.
  2. Stir in the cumin, coriander, garam masala, cayenne pepper and salt. Add the tomatoes and continue cooking for another 2-3 minutes.
  3. Add the garbanzo beans and cook for another 5 minutes or so. Stir in the cilantro and serve.

chickpea salad - Jewels' version
( Jill says  •  Jewels says )

Jewels says • I love to keep a nice cold salad in my refrigerator and snack on it throughout the day. It tastes good with just about anything, including beef, chicken or fish.

serves 4-62 cans garbanzo beans, drained and rinsed
½ small red onion, diced small
4 ripe roma tomatoes, seeded and diced small
1 ripe avocado, diced small
2 persian cucumbers, peeled in stripes and diced small
handful of flat leaf parsley, roughly chopped
2-3 glugs extra virgin olive oil
juice from ½ a lemon

Mix all of the ingredients together in a bowl.

Jewels’ smart idea
This salad tastes great with warm halloumi cheese.