Insalata Di Ceci ~ Corsican Chickpea Salad.

It’s summer time in Dallas and this is my staple salad for the next nine months. I soak my chickpeas for 12 or more hours in filtered water before cooking. Then boil them with 1-2″ of kombu, which is a sea vegetable found in the asian section of most grocery stores. this helps to pull out the phytic acid and help with digestion and absorption of these vital nutrients. The hot beans are then marinated with white wine vinegar, olive oil, paprika, oregano, cayenne, garlic, onion, fresh parsley. In the bowl i add avocado, roasted pépites, baby bella, tomato, cucumber and home sprouted sprouts 🙂 serve this up on a bed of organic spinach, mizuna, kale and chard.

Ingredients for 4

1 cup dried chickpeas soaked 12-24 hours in filtered water
1″ dried kombu
1/3 cup white wine vinegar
2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
2 cloves garlic, minced
1/4 cup chopped parsley
1/4 cup chopped chives, scallion or white onion
8 cups mix of greens like spinach, baby kale, baby chard, mizuna, arugula
1 small avocado
mix of any vegetables that you like; carrot, mushroom, cucumber, radish, etc
optional top with any additional protein you like; nuts, tofu, hard boiled egg, salmon or chicken

Directions

Add garbanzos and kombu to pot or pressure cooker. Add enough water to cover 1″ above the beans. Cook until tender, about 60 minutes in pressure cooker or 90 in pot.

Meanwhile make marinade with vinegar, oil, spices and onions. Once beans are cooked, drain and add to marinade. Let sit 30-60 minutes.

To serve: In a bowl add greens, surround bowl with vegetables, top with beans. Add additional seasoning or olive oil if needed.