Chickpea Salad

Greatest Ever Indian, p. 218

1 ½ cups canned chickpeas

4 carrots

1 bunch of scallions

1 cucumber

½ tsp salt

½ tsp pepper

3 tbsp lemon juice

1 red bell pepper, seeded and thinly sliced

Drain the chickpeas and place them in a large salad bowl.

Using a sharp knife, peel and slice the carrots. Cut the scallions into thin strips. 

Prepare to meet thy destruction, CARROTS!

They actually mean to cut the scallions hot-dog-wise, according to the photos in the cookbook. It's a little harder to do, but it's sure pretty. 

See? Those are some damn gorgeous vegetables. 

Slice the cucumber, then cut into thick fourths. Add the carrots, scallions, and cucumber to the chickpeas and mix.

I was going to caption this "Bunny Food," but I'm not sure what a bunny would do if it came across a chickpea. 

Stir in the salt and pepper and sprinkle with the lemon juice. Gently toss the salad ingredients together using 2 serving spoons.

Using a sharp knife, slice the red bell pepper thinly.

Arrange the slices of red bell pepper on top of the chickpea salad. Serve the salad immediately or let chill in the refrigerator and serve when required. 

Ready for the department potluck!

My Rating: 3/5 "Schmummy stuff - fresh and crunchy! A smidge salty for my taste, but the salt actually combines with the vegetable flavors in a refreshing way. The chickpeas add a nice texture for you veggies out there who are craving something substantial to chew."