Author Notes
This simple recipe—a handful of vegetables, nutty chickpeas, and good balsamic nourish and satisfy— is something I reach for when I need dinner inspiration.
Adapted from Goya Foods —Posie (Harwood) Brien
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Ingredients
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15 1/2 ounces
canned chickpeas (1 can)
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1
red bell pepper, diced
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1
medium cucumber, deseeded and diced
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1/2
red onion, diced
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1/2 teaspoon
garlic powder
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1 teaspoon
oregano
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1 tablespoon
high-quality balsamic vinegar
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2 tablespoons
olive oil
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1 pinch
salt
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1/4 teaspoon
freshly ground black pepper
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1/2 cup
crumbled ricotta salt cheese (optional) and/or shredded chicken, poached eggs, or cooked grains
Directions
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Drain and rinse the canned chickpeas.
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In a medium bowl, combine all ingredients except for the cheese and mix to combine.
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Top with the cheese, if you want, or shredded chicken, a poached egg, or grains like rice or farro.
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