I have a trivial confession to make; I like chickpeasâ€¦ like REALLY REALLY like chickpeas.
I could eat chickpeas everyday, in fact until recently I was eating chickpeas on a daily basis â€“ Iâ€™d make a variety of dishes with chickpeas, and if I couldnâ€™t adapt chickpeas into the recipe, Iâ€™d have it as a side dish.
I never buy canned because I donâ€™t like the taste of canned chickpeas, and itâ€™s almost just as easy to cook them at home.
Iâ€™m lucky, Iâ€™m never out of chickpeas, whenever Iâ€™m running low, Iâ€™ll whine incessantly and a batch appears in the fridge (I have a very annoying voice).
On weekdays when I get home from work wary and hungry, I head straight for the fridge, grab a jar of chickpeas and a spoon and go to town.
Sometimes I like to dress it up and make a proper appetizer; a simple chickpea salad.
This is very easy to make, all you have to do is; grab one or two cups of chickpeas, or a can or two of the canned stuff (itâ€™s perfectly ok), now add in some chopped onions and or garlic (if youâ€™re into that kind if thing).
In a smaller bowl whisk a tablespoon or so olive oil with lemon juice, and salt and pepper.
Pour the olive oil mixture over the chickpeas, add some chopped parsley/chives or mint leaves or your herb of choice.
Itâ€™s so simple yet so good, youâ€™d feel like a genius every time you make it.
Remember when I said I really liked chickpeas?
I usually follow this appetizer with another chickpea dish, a modest pasta with pesto and chickpeas and black beans.
A quick and tasty weeknight dinner – I never get tired of making them.
Tune in next week and let’s talk about how I ate a whole tray of chickpea bruschetta meant for at least ten people.