Simple Chickpea Salad

I recently started reading Julia Turshen’s new cookbook Small Victories (yes, as in cover-to-cover). Not only is it awesome, but it definitely deserves a spot on your cookbook shelf. She is such a beautiful writer and I love her simple kitchen tips and tricks. You may not be familiar with her work, but she's quite an accomplished chef, having worked for many years catering private events, and later co-authoring several cookbooks of a variety of renowned chefs. Plus she has awesome curly hair! (Not that I'm biased ;) I like to think that we'd be very good friends.

She has so many helpful cooking hints brought to life through beautiful, simple dishes. This chickpea salad is inspired by one of her recipes (Chopped Chickpea Salad, to be exact). Like Juila, I share the same sentiment towards chickpeas. Hearty, handy and always at the ready. Like good friend that you can go months without talking to, only to rediscover how truly awesome (and versatile) they really are.

I've adapted her recipe (more "inspiration") to what I had on hand. This dish is the sum of its parts, and great when you want something crunchy and filling without the fuss. I'm sure a few slices of a crunchy English cucumber would be a great addition as well. Make it on a Sunday and enjoy throughout the week.

you'll need...

1 can of chickpeas

4 large radishes, thinly sliced into half moons

A hearty squeeze of half a lemon, or a tablespoon (or so) of white wine or champagne vinegar

A generous sprinkle of salt and pepper

A healthy drizzle of olive oil

A handful of fresh dill

2 scallions, thinly sliced

2 large celery stalks, diced

to make...

Rinse and drain chickpeas very will. Toss with celery and radish, and follow with olive oil and lemon (or vinegar). Finish with fresh dill, scallions, salt and pepper. Can be enjoyed cold or at room temperature. A great addition to a lettuce-based salad, or an easy side.

#chickpeas #salad #easy #makeahead