Yup… another salad!
I’m not even going to sugar coat this salad. It’s a lot of work! Like mind numbing, torturous, painfully monotonous kind of work. Or at least that’s the way I see it. What makes this such an involved process? Removing the skin from the chickpeas.
I HATE the skin of chickpeas. It just seems wrong to eat it.
I’d like to say this salad was worth it, but as I said I HATE the chickpea skin! Argo I must painstakingly peel them. SERIOUSLY, they have a kitchen gadget for everything! From cherry pitters, to garlic peelers, to melon bawlers… who needs their melon’s balled! I know it’s cute and stuff, but really, what’s wrong with a square melon. Not the point… I would happy to ball all the melon, if someone would invent a chickpea peeler.
But I digress, there is no such gadget, so if you’re like me and must have the skin off your chickpea, pull up a kitchen stool, peel those chickpeas, and make this salad.
1 15 oz Can of Chickpeas (Skin removed, if your into that mind numbing torture)
2 Tablespoons of Fresh Parsley
½ Cup of Red Pepper, Chopped
½ Cup of Tomatoes, Chopped
¼ Cup of Red Onion, Diced
2 Tablespoons of Crumbled Goat Cheese
½ Tablespoon of lemon Juice
½ Tablespoon of Red Wine Vinegar
2 Cloves of Garlic, Minced
1 Tablespoon Greek Yogurt
½ Cup of Cucumber, Diced
Peel of the outer skin of the chickpeas, or leave it on if you’re into that kina of time saving thang. Chop up all the veggies and toss all the ingredients in a bowl, except for the dressing.
Mix the dressing in a separate bowl. Mix into the salad, ¼ cup at first and add tablespoons at a time, until you have the right amount for you.