Having already posted on my love of everything hummus, I have to admit being greatly impressed with the nutritional value of chickpeas. So much so, in fact, I wanted to find a way to invite them more often and in greater variety to my table.
This chickpea and zucchini salad is easy, tasty and great to pack as a snack on the go.
I didn’t measure any of the ingredients really, except the chickpeas.
- 1/4c dried chickpeas, sorted, soaked overnight and cooked to a just-right tenderness
- 2 small zucchini, cut in thin sticks
- Cumin seeds
- Sesame seeds
- 1 Lime
- Chili powder
- Olive oil (use only extra virgin cold pressed)
Place the zucchini and crushed cumin seeds in a bowl. Squeeze generously with lime juice, and sprinkle with an intuited amount of chili powder. Add a smallish glug of olive oil and sesame seeds. Mix and refrigerate for an hour or so. Add chilled chickpeas, toss, serve and enjoy!
Goodness for your tastebuds, goodness for the integrity of your physical self, goodness for your entire being.