We went to Aldi’s the other day and they had these pre-made packages of Marinated Mushrooms, Greek Red Peppers, and Chickpea Salad that were just perfect for a day at the pool. They were already sealed and in containers, all we had to do was pack our drinks, crackers, and some Daiya cheese, get our towels and SPF — and we were off! Oh, and a book. Can’t forget those!
We loved these tapas so much that we went back a few days later to get some more and they were out of the Chickpea Salad, because it was the best. Dang it!
Fortunately for me, I hoard small containers like this to use later and therefore had the ingredients list at my disposable— right there on the label. Yay!
Here is the recipe with approximate measurements because I did not measure any ingredient I used. — Like Limu Emu, you’ll figure it out…
Put in a medium sized mixing bowl:
1- can of chickpeas, drained and rinsed.
1/4 cup- cranberries
1/2- large red pepper, (I was out, so I chopped up some of the Greek red peppers)
1/2 cup- chopped carrots
1 -1/2 cups- edamame, (eat the other 1/2 by themselves with olive oil and sea salt… yummy!)
I threw everything in on top of my ingredients, but if a separate bowl is easier for you to eye-measure, cool beans.
1-Tbsp. -Olive oil
1-Tbsp. – Apple cider vinegar, (red wine vinegar or white would be fine too.)
1/2 Tbsp. – Italian seasoning
1 tsp. -cumin
1 -1/2 tsp. – garlic powder
Sea salt to taste
Black pepper to taste
Stir well. Enjoy your tapas alone, with crackers, as a side dish, or even in lettuce cups.
See you at the pool!