I am proud to welcome, Nicole, author of the creative blog, Cooking with Coley. I have thoroughly enjoyed reading her witty writing style and fantastic recipes. She lives by two mottos: That any dish can be healthier without sacrificing flavor and that anyone can cook if they try.
Thank you Nicole, for sharing your wonderful talent with us.
With summer right around the corner and lots of barbequing already in action, I have been trying to get creative and healthy with new side dishes. I’ve always been a fan of chickpeas or garbanzo beans, either in their basic form as a salad topping or in hummus and falafel, but lately I’ve been utilizing them in new ways. For example, recently I came across an excellent recipe for roasted chickpeas, and oh my were they tasty! Who knew chickpeas could be a snack?!
Chickpeas are delicious and nutritious; they’re a good source of folate, protein and dietary fiber. They’re also quite filling which is always a plus for me.
When I was walking through Whole Foods last week, I saw a container of a chickpea salad. Instead of adding it to my cart, I exclaimed to my boyfriend “I want to make a chickpea salad!” For some odd reason, the thought had never crossed my mind until that very moment. I Googled “chickpea salads” when I got home and found quite a few variations but decided to make my own using some of fresh produce I had stocked up on that day. Here’s how I went about it, but feel free to add your own flair… just be sure to let me know if you have any other recommendations. ;)
What you’ll need:
• 1 can of chick peas (rinsed and drained)
• ½ of red bell pepper, chopped
• ½ yellow bell pepper, chopped
• ¼ of red onion, chopped
• ¼ cup of shredded purple cabbage
• 1 ear of fresh corn (or a half a can of sweet corn)
• 1 handful of chopped cilantro
• 2 tbsp light Italian dressing
• Salt and pepper to taste
• Toss the ingredients together, chill and serve.
And that’s it! Simplicity is my thing, and if you want more simple, tasty and healthy recipes, please check out my blog, Cooking with Coley.
Before I leave you all, I want to thank Lazaro for inviting me to contribute to his brilliant blog. I’m honored to be a part of such an insightful and creative composition of recipes, food facts and inspiration.