Chickpeas are a delicious legume that can be served in many different ways.
Of course, hummus is one of my favorite ways of enjoying them, but, also, I sometimes just heat a little olive oil, add some garlic powder and crushed red pepper and toss in a can of drained chickpeas until warm. It makes a nice side dish for just about anything.
They can also be roasted with any type of flavoring that you desire, and then used as a snack. Very delicious and really pretty healthy.
This week’s recipe from ” Everyday Dorie” has a totally different take on chickpeas, mainly making a salad with additional veggies, such as chopped red pepper and red onion, but the key ingredient is the Tahini dressing, which is so good. (And I mean good). Checking our website for “Cookthebookfridays” I noticed a few suggestions for using the dressing on tuna fish and other items, and I can definitely see doing that.
I prepared the dressing in the morning and finally put the whole recipe together by the afternoon. I could not believe how delicious this turned out.
I followed the directions for the whole recipe, however, I only used two cans of chickpeas (about four cups) and it worked perfectly.
This is a great recipe for summer barbecues or anytime actually, and as Dorie said it is better the next day. I am looking forward to trying this tomorrow when it has had a chance to chill and blend.
Definitely will be added to my recipe file.