Operation Use The Herb Garden: Dilly Chickpea Salad
So I have this fabulous herb garden that I have really been trying to use. It has been saving me a bit of money, since I was always buying fresh herbs at the grocery store. But you can't beat the convenience (and price) of just walking outside. It does take some maintenance, but it is completely worth it. Even for a lazy bones such as myself.
I made this on a cheater cooking night. We ordered some subs take out style and we needed a side to accompany them. This was perfect it was super quick and pretty flavorful. And I love food that tastes good without making me feel guilty. You know what I mean, right?
Dilly Chickpea Salad adapted from a couple cooks
1 can chickpeas
1 can pinto beans
1 can light red kidney beans
2 to 3 carrots
1/2 cup crumbled Feta
A few tablespoons Greek yogurt
Fresh dill – one handful (can substitute dried, but only in a pinch – fresh is best!)
½ teaspoon kosher salt
½ teaspoon garlic powder
Fresh ground pepper
1 Drain and rinse the chickpeas and beans, if canned. Wash the vegetables, and thinly slice them. Chop the fresh dill.
2 Mix the chickpeas, beans, and vegetables together. If desired, add feta crumbles. Add a few spoonfuls of Greek yogurt, fresh dill, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, and some fresh ground pepper. Taste, and add additional seasonings or more Greek yogurt to get to the desired taste and consistency.