Today I was craving a something hearty yet light and refreshing. As I was thinking of different things to make, I remembered having the most delicious chickpea salad at the sultry and seductive wine bar Lelabar in New York City in the Fall. Marinated with extra virgin olive oil, lemon, spicy and sweet smoked Spanish paprika, tossed with celery, with parsley... This dish was something to write home about. I decided to recreate this dish using the available ingredients, here in Tamarindo. This chickpea salad tastes so light and flavorful using fresh herbs, lemon and a hint of red pepper for some added heat.
What You'll Love
Chickpeas must seriously be one of the greatest food items. They are high in protein and fiber, low in fat, and just happens to taste amazing in whatever form you prepare them.
What You'll Need
1 Tbsp fresh parsley, chopped 1 Tbsp fresh lime juice 1 Tbsp extra-virgin olive oil 1/8 tsp. crushed red pepper 1/4 cup celery, chopped 2 cups cooked chickpeas, rinsed and drained salt to taste
What You'll Need To Know
In a medium bowl, whisk together olive oil, lime juice, crushed red pepper, celery, parsley, and salt. Toss in chickpeas, cover and allow them to marinate for about 30 minutes at room temperature. Serve and enjoy!
This recipe serves between 2-4, depending on if you are serving it as you main or a side.
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh lime juice
- 1 Tbsp extra-virgin olive oil
- 1/8 tsp. crushed red pepper
- 1/4 cup celery, chopped
- 2 cups cooked chickpeas, rinsed and drained
- salt to taste