Summer Chickpea Salad (Garbanzo Bean Salad)

I came across a recipe for a Summer Chickpea Salad at the Organic Gardening website that sounded really good.  After reviewing the recipe I realized I didn't have red onion or any roasted red peppers on hand, but figured I could make it and tweak it a bit and this is what I came up with.  It is fresh and satisfying for a light summer lunch or side dish.  Last night we stuffed this in some crunchy corn tortilla shells and added a bit of Feta Cheese to the to the top along with some Arugula for punch. It made a great taco!

Summer Chickpea (Garbanzo Bean) Salad
Printer Friendly Copy 

2 cups Chickpeas (Garbanzo Beans), cooked

4 garden fresh heirloom tomatoes of your choice, I used Goliath and Cherokee Purple, diced in large chunks

1 red Bell pepper, diced

1 green Bell Pepper, diced

1 yellow Bell Pepper, diced

1 medium white Onion, diced

1 large Shallot, diced

4 cloves Garlic, chopped

1 Armenian Cucumber, diced, peel left on (these are the long, 1 foot or more cucumbers)

¼ cup chopped parsley

Juice from 2 lemons

2 tablespoons Extra Virgin Olive Oil

¼ teaspoon salt

½ teaspoon ground Coriander seed
 optional addition of 1 tablespoon olive oil

1.       Cook the chickpeas in a small slow-cooker for several hours until tender, drain and place in a large bowl.  (I used 2 cups of chickpeas and 8 cups of water. I never soak my beans before I cook them and always use a slow-cooker, they come out perfect every time.)

2.       Sauté onion, shallot and garlic in the olive oil until just soft, do not brown. 

3.       Toss all ingredients together in the bowl of chickpeas and mix lightly.  Add a little more olive oil if you find you need it.   I did add one more tablespoon to mine. Let stand 15-30 minutes to let flavors blend in.