Canned ones are the easiest; already cooked just need a good rinse. If you have time though, the dried ones are a better bang for your buck and all they need is a good 12 hour soak in cold water, then about 1 1/2 hr on the stove to cook and soften (follow the package).
Here is a simple chick pea salad that will satisfy your hunger but keep you feeling light so that your belly will welcome that hearty dinner later.
prep: 10 min serves: 4
what you need:
- 2 cups cooked chick peas
- 1 yellow pepper
- 1 large carrot
- 1 green onion
- 1/2 cup cubed or crumbled feta
dressing: *in our house, we tend to like our dressing more on the tangy vinegary side – if you find it too strong try adding a bit more honey or oil, just 1/2 tsp at a time.
- 2 tbsp balsamic vinegar
- 2 tsp raw honey
- 2 tbsp extra virgin olive oil
- 2 tsp dijon mustard
- 1 tsp red wine vinegar
- juice of half a lemon
- salt & pepper
what to do:
- Mix dressing ingredients together very well. I like using a mason jar to shake up my homemade dressings.
- Wash veggies thoroughly, peel carrot, then dice everything up into about the same size as the chick peas. Toss together with dressing and add the crumbled or diced feta. If you can, let stand for about 15 min before eating so that the salad takes on the flavour of the dressing (it’s even better the next day). Enjoy!