Cold vegetable side dishes

THIS was yummy although i had to make a couple substitutions because i didn't want to go to store.

Mediterranean Chick pea Salad

makes one serving but alll you gotta do is multiply the ingredients based on every 2 oz of chickpeas.

One can made four servings for me.   The last 4 ounces i just put in what looked good.

2 ounces chick peas
1/4 cup each Diced green bell pepper ( I SUBSTITUTED ORANGE AND RED)
      tomat, pared cucumber
2 teaspoons Red Onion   (I like red onion so i used a little more)
5 small pitted black olives..( OUT so i used green....still tasted very good)
1/4 ounce feta cheese, crumbled. ( I debated using my favorite Blue but i had the fets so i used it)_

Now here the thing. I had no dijon vinaigrette dressing so i looked online for recipe. found it but i was in a hurry.  The recipe was similar to an italian dressing i had dijon mustard.  According to my taste i poured in the italian dressing into a bowl, took one teaspoon of the mustard and combined.  Tasted it.  It was good.   Divided that between the two individual servings. I found it tasty...The Captain said it was good......without being prodded....by my kitchen cattle prod.

I've never tried chick peas, so maybe it's high time I did. Nor feta or blue cheese, for that matter.

you should try this. It is an old WW recipe. Tasty and low cal.

Here's another.

ChickPea and Pasta salad

2 oz rinsed drained canned chick peas
1/2 cup cooked tricolor pastaspirals (if you like the color, i just use recipe macaroni or shells)
1/2 cup cooked cauliflower florets
1/2 med tomato chopped
1 T balsamic vinegar
1 t of olive oiul
1 t of dijon style mustard
1 t fresh parsley  or 1/4 t of oregano leaves
1/4 t garlic powder
dash of salt and pepper



in mixing bowl combine chickpeas, pasta, cauliflower, and tomato

in small bowl combine remaining ingredients until blended. Pour over chickpea mixture and toss to coat thorougly.

makes one serving

That sounds good. Better than the first one. It'll have to wait until our 'maters ripen, though.

Chickpeas are packed full of vitamins and minerals but I don't like the texture of them unless they are roasted (for snacks) which are awesome.

I do make quite a bit of hummus though. You just throw it all in the blender and push the button. Have it with vegie sticks, flatbread or as an accompaniment to any meal.

Tin of chickpeas, big blob of tahini, garlic, drizzle of olive oil, squeeze of lemon juice, salt and blend.

Falafel is awesome too although I buy them instead of making them. Hummus, falafel and tabbouli together are amazing and very healthy.

I worked with a couple of Lebanese (christian) lawyers for years who introduced me to ME food and I love love love it. They use a lot of chickpeas.