I had visited a friend who had made a chick pea and parsley salad, which was surprisingly tasty for me. I love chick peas (garbanzo beans), whether they are in a salad or whizzed into a creamy hummus.
I am also a lover of cilantro and began to wonder, as I usually do, as to whether I could successfully change up this recipe. I was delighted to discover that it worked phenomenally well!
Try it. If you are not a fan of cilantro, then change it back to parsley, either way its a lovely salad for a summer day!
2 tins of chick peas, drained
4 spring onions, chopped
1 c cilantro
garlic puree (tube version) - 1-2 inches
5 oz feta
1-1/2 T olive oil
juice of one lemon
red pepper flakes
Combine garlic puree, olive oil, red pepper flakes and lemon. Whisk together until well combined and slightly emulsified.
To a medium bowl add chick peas, spring onion, cilantro and feta. Mix. Add dressing and combine. Chill before serving!
Printable Chick Pea and Cilantro Summer Salad
So this is a variation on a theme. A few years ago I created in a frenzied moment, a trifle dessert at the last minute. All I had was a leftover cake, some bananas and a few other dairy items. I put together a dessert that has become quite the favorite of my friends (and on here).
With a little bit of time and some more creativity, I came up with this updated version. I call it Strawberry Banana Dixie trifle.
Here is the link to the original recipe. Dixie Banana Trifle Original recipe
The changes I made:
I layer in fresh strawberries sprinkled with a bit of sugar. I also added some shaved milk chocolate to the top and layered the entire dessert in a lovely trifle dessert dish.