Sunday, October 16, 2011

Boom, Chick-a, Boom-Boom!

You might think the chick pea, one of the oldest cultivated legumes going back 7500 years , was named for its chicken shape. Actually, this protein packed bean comes from the latin, Cicer, as in Marcus Tullius Cicero. According to Wikipedia "Romans often chose down-to-earth personal surnames: the famous family names of Fabius, Lentulus, and Piso come from the Latin names of beans, lentils, and peas."

Here's a simple chick pea salad that can be eaten in many ways such as as a side dish or in a wrap with veggies.
This is one of those throw together, trust your taste buds and don't measure recipes, but I'll give you some measurements to start with.

One large can of chick peas drained
2-3 cloves of garlic, minced
The juice of one lemon
3-4 large basil leaves, chopped
A small sprig of parsley (optional), chopped
Evoo, a large drizzle, maybe 1/4 cup
Salt & Pepper to taste

For the non-vegans: a generous sprinkle of shredded parmigianno reggiano

Mix all ingredients in a bowl. Done! The longer it sits, the more the flavors marry, so I like to make it at least a couple of hours or even a day before I plan to serve it.

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