Do you get tired of hearing how good for you beans and legumes are? Well, don’t worry, I’m not going to insult your intelligence and go down that route again. But I have made a conscious effort to include them more and more in my meal planning. It’s pretty easy really, because they are so versatile, they can go in anything…soups, salads, main dishes, side dishes. They can be the star of the show or a supporting player. As an added bonus, they aren’t expensive.
Even though they aren’t expensive, I’ve started buying them dried, by the bag and cooking them overnight in my slow cooker. The next morning, I portion them out (roughly the same amount that is a can) and label and freeze. Now, they are even less expensive and they taste better! I plan on doing this once a week, until I have a pleasant assortment of beans in my freezer. (Note..I have no idea what I mean by “pleasant assortment of beans”.)
My first batch was chickpeas. I stored 2 containers in the freezer and used one to make this side salad. I used my favorite marinade ingredients, whisked them together and added the drained chickpeas. Instant salad.
Lemon and Thyme Chickpea Salad
4 side dish servings
juice from 1/2 lemon
1 tablespoon white wine vinegar
1 clove garlic, minced
1 teaspoon chopped fresh thyme
1/4 cup olive oil
salt and pepper to taste
15 1/2 ounce can of chickpeas drained (or close enough!)
Whisk together ingredients for dressing in a small bowl, add the chickpeas and salt and pepper to taste. Serve at room temperature.
This simple, fresh salad will be my entry for this week’s Weekend Herb Blogging hosted by Chriesi at Almond Corner.