Warm Chickpea Salad

Sometimes I have a hard time getting myself to eat salad when it’s really cold outside. But a nice, warm meal served on a plate of greens, that I can handle.

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Saute onions and fresh garlic in olive oil over low medium heat, add one can of drained & rinsed chickpeas.

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Season to taste with salt, pepper, a little cumin. Turn heat up to medium and cook until the chickpeas begin to brown slightly.

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Add bell pepper – I like red! It’s just a little sweeter. Cook just until the bell pepper is warmed, then…

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you may remember Tipity from the post I did on Brazilian food, it’s just a kind of wheat farina.

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Sprinkle it over the chickpeas & veggies, as much as you’d like.

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Remember it will absorb some of the oil, so you may need to add more oil if starts to look dry. Stir it up.

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Let it cook until the farina begins to soften. Remove from heat and let the veggies cool slightly. Meanwhile,

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I tore up a few leaves of romaine (you could use other greens), coated them with olive oil, and seasoned to taste with salt, pepper, and nutritional yeast. Spread the greens in the bottom of a serving dish,

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and top with warm chickpeas & veggies. Some of the lettuce did get a little wilted, but I have a secret…I actually like my salad a little wilted. If you don’t like wilted greens, well, you’ll either have to let the chickpeas cool a bit longer or else eat really quickly! 🙂

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