For a quick summer side…..
Simmer one pound of chickpeas until tender (after soaking overnight), or use three cans of rinsed chickpeas. Drain and cool them.
Chop celery, carrots, a few radishes or any other vegetables you like. I added two roasted, chopped poblanos.
In a large mixing bowl whisk together lemon juice and olive oil to make a quick dressing. Season it with herbs you like, today I used chives and basil.
Put the chopped vegetables and chickpeas in the mixing bowl and toss until it’s well mixed. Refrigerate as it’s better when it cools.
You can serve it as a side or main course depending on how it’s presented. Today I served it on a bed of sprouts surrounded by cucumber slices.
Tomatoes are a great addition, as is a sprinkle of feta cheese just before serving. Also, try spicing it with a powdered curry instead of herbs.