One of my favorite places to have lunch is at Neomonde Cafe in Morrisville, North Carolina. It's the best Mediterranean/Middle Eastern food around. Every time I eat there I get a side of their chickpea salad with my order of falafel, shawarma, or beef kabobs. Since I don't make it out to RTP as much as I used to, I decided to recreate the dish at home with a few a changes, of course. Neomonde uses scallions and fresh parsley in their salad, but I prefer it with dried parsley (fresh is too overpowering) and without the onion aftertaste.
Below is a list of the ingredients:
One 15.5 oz can of chickpeas (garbanzo beans)
One 6 oz. jar of sliced green olives.
3 tablespoons olive (remember, not the measuring spoon)
1 tablespoon lemon juice
1 tablespoon red wine vinegar
3 tablespoons dried parsley
Step 1: Drain and rinse can of chickpeas and add to large bowl.
Step 2: Drain olives by holding lid slightly apart and pouring out juice into sink. Add to the bowl of chickpeas.
Step 3: Add oil, vinegar, lemon juice, and parsley to bowl, mixing ingredients together each time.
Step 4: Mix together thoroughly and let it sit for about 30 minutes at room temperature to give the flavors time to blend. Refrigerate any unused salad for up to 4 days or so.
Serve with hummus (drizzled with olive oil) and pita slices. Also, goes great with grilled chicken or my cucumber hummus pepper pita (see last week for recipe).
Well, hope you enjoy it! I'm going to go take some more pain relief medicine, soak my foot in hot water, and dream about the beach.
Saha wa hana!