Almost Mediterranean Chickpea Salad

I’m calling this one the almost Mediterranean chickpea salad because I didn’t include olives. If you read yesterday’s post, you know what I’m talking about!

Almost Mediterranean Chickpea Salad

Almost Mediterranean Chickpea Salad

Serves 8

Ingredients

  • Three 15 ounce cans of chickpeas, rinsed and drained
  • 2 pints of grape tomatoes, halved
  • 2 cucumbers, diced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste
  • Crumbled feta

Directions

Toss all ingredients together in a big bowl, serve, and enjoy!

Almost Mediterranean Chickpea Salad

I threw this together on the 4th of July for my family BBQ, and it was a crowd pleaser. I guess that’s not saying much considering I served it to a bunch of Greeks, but this is a delicious and healthy salad to pack for lunch, bring to a party, or eat at the beach. I’ve even enjoyed it in all three settings within the past month! The chickpeas are also a good source of protein to help you feel full and curb cravings later on.

Almost Mediterranean Chickpea Salad

For this salad, I used the cucumbers that I received in last week’s farm share, and everyone kept commenting on how fresh the cucumbers tasted. My uncle even said, “who knew cucumbers had a flavor!” Organic and farm fresh for the win.

Almost Meditteranean Chickpea Salad

If you give this one a go, I would love to know how it turns out!

–Let’s chat–
Tell me about your culinary creations for the 4th of July! Anyone make any festive treats? What are your go to ingredients for a Mediterranean salad?

No CSA recap this week because we didn’t use as much of our stash due to vacation, but I plan to double up on next week’s post for weeks 4 and 5. Tim was a gem and washed/stored all the produce properly so that it wouldn’t go bad while we were away. A handful of people have made comments about receiving too much produce through the CSA, but to me it’s really a matter of putting a little extra time and effort into planning. My advice is to plan meals that utilize multiple ingredients at a time instead of just one. I know it takes a little creativity, but it can be done! Also, just plan for an extra 20 minutes a week to ensure the greens don’t go bad with proper storing. No need to be wasteful!

Flourless Chocolate Chip Blondie Bars

Ok, ready for something life changing?

Baking with chickpeas instead of flour. That’s what’s life changing.

Maybe this concept isn’t breaking news to anyone else, but I still can’t get over the recipe that I made for the Super Bowl this Sunday.

Flourless Chocolate Chip Blondie Bars

Flourless Chocolate Chip Blondie Bars

Ingredients

  • Coconut oil cooking spray
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 cup all natural almond butter (I use unsalted)
  • 1/3 cup pure maple syrup or agave
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup dark chocolate chips, plus 2 tbsp for topping
  • Sea salt (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Spray 8×8 pan with cooking spray (or line with parchment paper to avoid spray).
  3. Add all the ingredients except chocolate chips to a food processor, then process until batter is smooth.
  4. Fold in the 1/2 cup of chocolate chips.
  5. Spread batter evenly in prepared pan, then sprinkle 2 tbsp of chocolate chips on top.
  6. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown.
  7. Cool pan on wire rack for 20 minutes.
  8. If desired, sprinkle with sea salt, then cut into squares.

Flourless Chocolate Chip Blondie Bars2

I got this idea from my friend Dawn’s healthy eating party a couple of weeks ago. When I tasted them originally, I couldn’t believe that they had no flour, no butter, and no oil. And only the sugar content from the maple syrup and dark chocolate chips. Since I was pressed for time yesterday before heading to Cate and Joe’s for the game, I thought this would be the perfect recipe to make. All you have to do is throw everything into the food processor and mix the chocolate chips in afterwards. So easy, and they came out great. For those of you with almond allergies but OK with peanut butter, I think it would be fine to substitute.

I asked Tim if he had any comments to add about the bars, and he said, “UMM ridiculous.” We both just don’t understand how chickpeas can taste this delicious in a recipe! I felt like I was eating cookie dough. Yum.

-Let’s chat-
Have you ever baked with chickpeas before or am I the only one new to this world? What about garbanzo bean flour? This makes me curious to experiment with that too!
I would love recipe or baking suggestions! Did you bring anything fun to your Super Bowl get-together?

Tuesday class folks, I still have to plan a format for tonight. Any suggestions or requests?