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Chickpea Salad for One

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Chickpea Salad for One

Chickpea salad for one

Most of the time as a mom, I plan or make meals for everyone else in my family — and then finally (finally!) think about what I am going to eat. Due to food allergies and preferences, sometimes I end up making four different dinners. One for each person. I confess, sometimes I just scrounge through the kitchen and take what I can get rather than make myself a real meal and do even more cooking.

Other times, though, I get a chance to prepare something tasty for myself. And only myself. Mwa-ha-ha-ha-ha! Mine, all mine!

Ahem.

If you cook for one — for whatever reason (a Me Party?) — you might enjoy this chickpea salad as a light lunch or part of your dinner. It has a pseudo-Mediterranean flair and is soooo delicious.

Chickpea Salad for One

Ingredients
1/2 cup chickpeas/garbanzo beans, cooked and cooled
1/2 cup brown rice, cooked
1/4 to 1/2 of a cucumber, peeled and diced
3 to 4 cherry tomatoes or 1 to 2 plum tomatoes
1/4 cup dried cherries or cranberries
2 Tablespoons crumbled goat cheese
1 Tablespoon olive oil
sea salt
freshly ground pepper
garlic powder
basil

Directions
Slice the tomatoes and sprinkle salt, pepper, basil and garlic powder to taste. If you’re not sure how much you like, give the tomatoes a very light dusting because you can always add more to your overall salad later. Let the seasonings set in the tomatoes.

(Note: It is my quirky, personal belief that seasoning the tomatoes creates a better flavor for the entire dish that tomatoes happen to be in.)

Combine the chickpeas (make sure they are well rinsed), rice, cucumber, tomatoes, goat cheese and cherries in a serving bowl. Add more salt, pepper, basil and garlic to taste. Pour the olive oil over the top of the salad, and gently stir. Serves one.

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