You’ll probably notice that a lot of my recipes over the summer involve cilantro and lime flavors. What can I say, there is just something about this combo in the summer months…it just tastes right.
I learned this recipe from my aunt who is great in the kitchen. I modified it a bit. She makes it with lemon juice and parsley. Also very good, but like I said I’m a sucker for cilantro and lime.
-1 can drained, rinsed chickpeas (also called garbanzo beans)
-¼ cup red bell pepper, diced
-¼ cup cucumber, diced
-¼ cup onion, diced
-1 large garlic clove, minced
-2 Tbsp fresh cilantro, finely chopped
-1 Tbsp extra virgin olive oil
-Juice and zest of one lime
-¼ cup parmesan cheese (I take shredded and finely chop it)
Mix ingredients and enjoy! Pretty simple, eh? This is a dish that only gets better as it sits in the refrigerator; it really lets those flavors meld together. If you can give it a couple hours to marinate before eating, that would only help. I like this plain, as a side dish with some grilled chicken breasts, or even over a lettuce salad. Ohhhh, now my tummy is grumbling.
Side Note: Any time I include vegetables in my recipes I can’t guarantee the amounts, because I generally don’t cook with a recipe. I would recommend just adding as many or as few of the vegetables as you would like. I guess that would be vegetables to taste…?