Chickpea Salad with a delicious and easy Lemon-Dill Dressing. Amazing. That is all.
That’s what I feel like lately. The words have not been flowing and I’ve not been creating new recipes. I guess that’s okay and everyone is entitled to a slump, but I miss it. I miss sharing, writing and creating.
So today I want to share this amazing salad that I created last week. I use create extremely loose, because it’s just fresh produce and chickpeas tossed in Marzetti’s Simply Dressed Lemon Vinaigrette with fresh dill. I like making my own dressings, but there’s not always time for that and this line of dressings are awesome.
If you have an aversion to chickpeas, I challenge you to try them again. I ate and loved hummus knowing that’s what it was, but had a bad experience when I tried chickpeas the first time. It was chickpeas in some type of curry and rice that a co-worker brought in to work one time.
I learned two things after saying no to trying it and being pressured into taking a big old plate of it – say no to curry and peer pressure! (In case you are wondering…the chickpea curry ended up in the trash in the back of the office. I’m nice and all, but I just couldn’t finish it.)
I assure you that chickpeas really are good – I have been missing out for a long time by claiming not to like them! This salad is so good and it will be a staple for all of our CSA produce that comes in each week. You can serve it as is for a side dish or light lunch or you can serve it over salad greens or cooked quinoa.