A Chick and a Summer Salad

Some how cans of chickpeas were multiplying in my cabinet like gremlins and I really needed to do something with them. I made some hummus a few weeks back(there's a recipe in my blog *hint* check it out) and now feeling all summer-y decided I needed to make a salad of some sort. The best place to go for inspiration is no doubt the local farmers market and that's just where I went. While I came home with some beautiful cucumbers I also picked up some delicious smelling hand poured soap and two huge elephant ears for my deck pots. 3 great reasons to go to the farmers' market!!

So- I have a can of chickpeas and some cucumbers what else do we need? Here's the full list:

1 15oz can of Chickpeas, drained and rinsed, there is so much sodium in canned beans
2/3 cup coarse chopped onion
1 1/2 cup diced cucumber
1 heaping cup of quartered grape tomatoes
1 tablespoon apple cider vinegar
1/2 tablespoon sugar
1 tablespoon white vinegar
2 tablespoons balsamic vinegar
1 tablespoon olive oil

It seems like a lot of vinegar but remember that the apple cider vinegar is sweet and we've got some suger too...it's going to be delicious. Don't worry.

What we're doing:

In a small bowl add the onion and apple cider vinegar, mix and cover with plastic wrap. Take another small bowl and place the cucumber, sugar and white vinegar, mix and cover with plastic wrap too. Place these bowls in your fridge to marinate at least two hours. You want all cucumbers to be crispy and sweet and don't worry the onion will remain crispy too. Now, pour your chickpeas and chopped grape tomatoes in a medium bowl which should be big enough to combine all ingredients and shake later. Preferable with a lid. Add the 2 tablespoons of balsamic and go ahead and pop in the fridge too.

~Time elapsed 2 hours!~

Take all those bowls you put in the fridge out and combine into the medium chickpea/tomato mixture. Drizzle the olive oil and mix or shake, you want to get the balsamic all over the other veggies. Season with a little salt and fresh ground pepper. From here you are ready to serve and here are a couple of options-

1.) Serve it as a side with anything delicious off the grill
2.) Instant salad: top a crisp romaine with this mixture, no need to add a dressing!

One regret I had was not using my ears of leftover corn on the cob, pan frying it and adding it to this mix. You should try it for me!

I hope you enjoy this summer recipe and it's a Sara Original too!