Want a perfect spring or summer salad? A chickpea tomato salad with a sweet & tangy dressing will do the trick.
Welcome everybody to the January edition of the Crazy Ingredient Challenge! This has to be one of my favorite posts to write each month because it makes me “think outside the cookbook” and come up with something awesome from two unique ingredients that are not traditionally found in the same recipe. Our past challenges have been super fun to do and this one was no different.
This month the ingredients were: Chickpeas & Honey! Whoa!
I waited until the absolute last minute getting this recipe together. Between work and home stuff, I let it slip my mind. By the time I really started to think of what to do, I was pretty stumped.
Have you ever made something with these two ingredients? I wasn’t sure what I would do at first since this was a “crazy” combo. My first thought was a sweet hummus of some variety. Hummus is a favorite snack of mine when I have fresh carrots to dip into it. But, I wanted something different. Since I love chickpeas in a green salad, I thought I would make a chickpea salad with a sweet dressing made with honey.
This one was inspired by a lunch I had this past week. The lunch had some tangy pasta salad along with a southwest avocado with corn and pico. I pretty much combined the two ideas; tomato with the chickpeas and a sweet & tangy dressing to go with it. It turned out easier then I thought and I had all the ingredients in my fridge and pantry. I love it when a recipe comes together so easily.