On Wednesday night, we were invited to a friend's birthday party. Our job was to bring an appetizer. Luckily, we purchased another cookbook. (This is almost becoming funny...we are running out of cookbook space.)
The Maine Summers Cookbook is a collection of recipes from a mother and daughter duo, named Linda and Martha Greenlaw, from the tiny Isle au Haut located off the coast of Maine. It has a really nice selection of recipes that use local fare from Maine as well as New England and then they add a slight spin. The cookbook was reviewed as "Haute cuisine from Isle au Haut".
We love chickpeas so we gravitated to this recipe. It was easy to put together and we made it a day in advance. My daughter, Danielle, tested the chunky chickpea salsa first as she thought it was for our family. She has taken it for lunch with a sandwich and thought it was amazing. "You need to make this again!"
We brought it to the party and it was funny when we found out the birthday boy loves chickpeas. Scooping it up on a pita chip or tortilla chip added to the taste and texture of crunchy and fresh. Chickpeas, onions, peppers, and fresh cilantro...DELICIOUS. People were eating the salsa as a side dish as well as dip. All and all, it was new recipe success!
After making this salsa it has given me an idea for our next attempt at chickpea salsa. I think I will be adding a few more ingredients, maybe black beans, tomatoes and some jalapenos. But as chunky chickpea salsa, it is definitely a crowd pleaser.
And not to forget, Happy 50th Birthday Brian!
1 - 15 ounce can of chickpeas (garbanzo beans), rinsed drained and coarsely chopped
1 clove of garlic, minced
juice of 1 lemon
1 tablespoon of grated lemon zest (not in the recipe but we added it)
2 tablespoons of extra virgin olive oil
1/2 cup of green bell pepper, diced
1/2 cup of red bell pepper, diced
1/2 cup of red onion, diced
1/4 cup of fresh cilantro, chopped
salt and pepper to taste
pita chips or tortilla chips
Mix together the chickpeas, garlic, lemon juice,lemon zest, olive oil green bell pepper, red bell pepper, red onion and cilantro in a medium bowl. Add salt and pepper to taste. Refrigerate until time to serve. Serve with a crunchy pita or tortilla chip. Serves 8.