Warm Chickpea Salad w/ Tomatoes and Fresh Herbs

I just ran home from the gym, in the rain, and I am pretty famished. What can I make that’s quick but hearty and won’t undo what I just spent an hour and a half to achieve? Well, I opened my cupboard and found this staring me in the face.


And so the light bulb went off.

1 16 oz. can of fully cooked chickpeas (garbanzo beans), drained
1 small onion, chopped
1 large garlic clove, finely chopped
1 medium tomato, chopped
1/2 tsp fresh thyme leaves
1 tbsp. fresh cilantro, roughly chopped
1/2 tsp cumin seeds
S&P to taste
EVOO to saute

1. In a skillet, saute onions, garlic, tomatoes, cumin seeds and fresh herbs in EVOO over medium heat for 2 minutes.
2. Add can of drained chickpeas and combine. Allow to heat through for 2 3 minutes.
3. Adjust salt and pepper to taste.

Serves 3.


I love chickpeas; they’ve been a family favorite from I was a kid. Mom used to make them from scratch (you know, buying them in the pack and soaking overnight and cooking them in the pressure cooker… #aintnoboddygottimeforthat) almost every Sunday for breakfast and she would sometimes add tuna or pink salmon. They are packed with protein and fiber which makes them very filling…perfect for a post workout meal.

Chickpeas are much more versatile…they are the base for the oh-so-good hummus that’s enjoyed the world over, and even make a good curry. There’s even chickpea flour, commonly used in Indian cuisines.

Check back soon for more chickpea recipes.

One love,