Barn Snacks

Chef Veera's Herby Chickpea Salad

Quick, easy, filling, and delicious!!! 

Health Scale

1 | 2 | 3 | 4 | 5

Time

20 Minutes

Serves

4-6

Skill Level

Easy

Moderate

Hard

Quick, easy, filling, and delicious!!! Pop the salad mixture into a mason jar with some feta cheese, olives, and pita bread, and there you have the perfect snack for when you're at the barn. Stop the after barn "binge" when you get home and you're starving, and incorporate this recipe into your barn day for a more fulfilled equestrian life. Thank you Chef Veera for this amazing recipe!!


From Chef Veera:


I love the combination of colors and textures that come from the juicy tomatoes, refreshing cucumber, crisp bell pepper and celery. Personally, I am fond of the crunch and flavor of raw red onion, but if you need to tame their bite try soaking the chopped onion in ice-cold water for 10 minutes, then, simply drain and pat dry before adding to the salad for crunch without the pungency. As always, feel free to BE BRAVE and unleash your creativity by adding your favorite veggies, or the ones you have on hand like chopped avocado or yellow squash.

What you will need...

Ingredients:


16 oz can of chickpeas, drained and rinsed


½ orange bell pepper, chopped


¼ cup chopped red onion


1-2 ribs celery with leaves, chopped


½ cucumber, deseeded and chopped


1 medium vine-ripened tomato, deseeded and chopped


¾ bunch parsley, chopped


¼ cup chopped basil


2 teaspoons chopped dill (optional)


1 serrano pepper or Thai chili, chopped (optional, if you like heat)


3 tablespoons O&V Basil EVOO *


3 tablespoons O&V Garden Herb vinegar *


2-3 cloves garlic, minced


1 tablespoon Dijon mustard


½ tablespoon lime juice


Salt and fresh cracked pepper to taste

What you will do...

In a large bowl, add the chickpeas, bell pepper, onion, celery, cucumber, tomato, parsley, basil and dill and hot pepper if using


In a separate small bowl, whisk together the minced garlic, Dijon mustard, lime juice and vinegar. Slowly add in the olive oil whisking well. Season with salt and pepper to taste. 


Drizzle over the chickpea mixture and toss well to coat. Serve immediately or refrigerate for up to 3 days. Serve as a side dish, or in pita bread with a slice of feta for lunch


Note from Chef Veera:


The Oil & Vinegar brand Garden Herb vinegar adds an extra layer of herby flavor to this salad, but you can substitute a high-quality Cabernet or Chardonnay wine vinegar. The same is true for the depth of flavor added by the Basil EVOO. Use a plain single estate EVOO instead and add a little more basil to the salad. 

Thank you so much Chef Veera for this easy and delicious barn snack recipe! Be sure to check out her Facebook and Instagram page for other new recipe ideas.

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