I have a lot of chickpeas and have been trying to use them up. Hummus of course. Also Molly Wizenberg's Curried Lentil Soup is an unexpected and delicious vehicle for chickpeas. Handfuls thrown on a salad are nice. But I still have more chickpeas. Here's a recent invention.
Combine:
cooked orzo (1 cup dry)
crumbled feta to taste
cooked kale (maybe 1/2 cup)
15 oz. can chickpeas
dressing made of lemon juice, balsamic vinegar, olive oil and dried basil
salt & pepper
chopped red onion (save for garnish)
If possible, let chill for at least 4 hours. We passed this with the chopped red onion so folks could add as much onion as they wanted (or reject it, as in the case of our smallest diner).
Any favorite uses for chickpeas? Also, do you prefer to call them garbanzos?
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