Most of my cooking is simple and often off-the-cuff. One of my goals is to teach the dynamics of cooking to share with others the skill sets to create food on the fly without a recipe handy.
So I put myself on the spot with a camera and a can of chickpeas and whipped up a quick chickpea salad. The video walks through the process and you’ll get some other pithy comments along the way.
About 10 minutes prep time
1 15 oz. can chickpeas (unsalted, organic, no BPA) I use Eden, lightly crushed
1/2 medium onion, diced
4-5 stalks of broccolini, chopped
1 clove of garlic, crushed
1 tablespoon olive oil
2 teaspoons low sodium, wheat-free tamari
dash of black pepper
1 tablespoon cilantro
Put the chickpeas in a bowl and mash lightly. Add the remaining ingredients and mix thoroughly. Can be eaten right away but letting it stand a bit will make it even better. Makes about 2 cups.
