chickpea salad

if you're like me, i'm sure you're going to a number of bbqs this summer.
if you're really like me, it's not because you're cool but because bbqs are where it's at in the summer.

and i'm sure if you're like me, you're very polite and always ask how you can contribute.

nine times out of 10, the hostess asks you to bring a side dish.

why you ask? 

because side dishes are usually the best part to bbqs.

and if you make one that you like you can easily avoid the mystery egg salad or waldorf salad with extra mayo.

ick.

this idea was stolen from the lovely lauren of pure style home.

her recipe includes chickpeas, tomatoes, herbs and spices. 

i love when chickpeas are the star of the show.

it sounded perfect and oh so easy, so of course i had to tweak it.

i added couscous and bacon.

mmmmm bacon.

you will also need to make a delicious vinaigrette that you will slather on your salad with full abandon.

translation: i could probably just drink this stuff and skip the salad.
but how lady like would that be?
hmmmm

also, i'm a firm believer in extra cheese.

but really, who isn't?
beyond the poor unfortunate lactose intolerant lot?
apologies to those, i'm sure this salad would still be tolerable without the cheese.
maybe.

Recipe: Chickpea Salad

Ingredients:

2 cans chickpeas

2 cans diced tomatoes (juices drained)

6 strips of bacon (cooked and diced)

1 box of couscous (I used tomato lentil)

1/2 cup grated cheese (I used romano)

1/4 cup fresh parsley, finely chopped

1/4 cup fresh basil, finely chopped

1 lemon, juice and zest

1 garlic clove, minced

1/3 cup olive oil

1.5 tsp salt

3/4 tsp pepper

Method:

cook couscous according to directions, set aside

combine chickpeas, tomatoes and couscous

add fresh herbs and mix to combine

combine garlic, lemon juice and zest, salt, pepper and olive oil

add to couscous mixture

mix in cheese

best after chilled for a few hours

even lovelier the next day with rosemary triscuts.