That is the reason this serving of mixed greens, in every last bit of it's downplayed effortlessness, is verification positive that eating genuine, entire nourishments doesn't have to be an entangled illicit relationship when straightforwardness emanates from the entire fixings its made with.
I can't assume praise for making this serving of mixed greens. It's magnificence in flavor and effortlessness originates from one of my great blogging companions who has quite recently wrote her first cookbook, Love Real Food by Kathryn Taylor of the blog Cookie + Kate.
Some who initially run over her blog expect the word Cookie in her title would mean she has a preparing blog. Be that as it may, no. Rather, it's a tribute to her closest companion who sits side kick to Kathryn: Her vegetable-eating, scene-taking, salvage hound, a 6-year old dairy cattle hound blend who will joyfully sneak a sweet potato from the kitchen table as regularly as she appreciates sunning herself toward the evening light.
- 2 15- ounce cans chickpeas garbanzo beans, rinsed and drained, or 3 cups cooked chickpeas
- 1 medium red bell pepper chopped
- 1 1/2 cups chopped fresh flat-leaf parsley about 1 bunch
- 1/2 cup chopped red onion
- 1/2 cup chopped celery plus leaves about 2 ribs
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice from 1 to 1 1/2 lemons
- 2 cloves garlic pressed or minced
- 1/2 teaspoon kosher salt and freshly ground black pepper
Instructions
- In a large bowl, add the chickpeas, bell pepper, parsley, red onion, and celery. In a small bowl, whisk together the olive oil, lemon juice and garlic, and season to taste with the kosher salt and freshly ground black pepper. Add the dressing to the chickpea mixture and toss to coat. Serve immediately or chill up to 4 days. Before serving, add more salt and pepper to taste.
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