My children love chickpeas. Every time I open a can of them, the kids keep running back and forth to the kitchen for more. I was reading through my favorite book, The New Book of Middle Eastern Food, by Claudia Roden, when I came across a fairly simple chickpea salad recipe. I decided to make a few minor tweaks, and the salad was a really great side dish. Claudia used onions, and I decided to omit those, and I added some lowfat yogurt. I refrigerated it for about an hour before serving, and I think the flavor only intensifies the longer it stays in the fridge. So simply, and oh-so-good for you.
Mother, Wife, Daughter, Lawyer, and Middle Eastern food enthusiast. Sharing my Egyptian American Muslim heritage.