Chickpea Salad
Souvlaki is a form of Greek kebab, that is, cooked on a skewer. You can make this on metal or wooden skewers -- do soak the wooden ones overnight so they do not burn -- and you could also use pork, veal or beef. But, I love to use chicken thighs that have been marinated for 4-12 hours to allow the chicken to take in even more flavor. Once you make these simple chicken skewers, you will never go back.
Chickpea Salad Recipe
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(Serves About 2-4)
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Ingredients​
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16 oz Canned Chickpeas
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½ Green Bell Peppers (De-Seeded and Diced)
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½ Yellow Bell Peppers (De-Seeded and Diced)
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½ Red Bell Peppers (De-Seeded and Diced)
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1 Avocado (Pitted and Diced)
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3 Plum Tomatoes (De-Seeded and Diced)
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1 Tablespoon Fresh Parsley (Chopped)
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1 ½ Tablespoons Avocado Oil
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Ground Black Pepper (To Taste)
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Finishing Salt (E.g., Maldon Salt, Halen Mon Salt, etc.) (To Taste)
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Instructions​​
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Drain and rinse the chickpeas. [Note: you can always use the liquid from the canned chickpeas to make a vegan version of mayonnaise (perhaps I should share that soon – it is delicious.)]
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In a bowl, add the chickpeas, bell peppers, avocado, tomatoes, parsley, avocado oil, salt and pepper. Toss together.
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Er, that’s it. But it is healthy and makes a decent lunch or a wonderful side dish.