What do you call them, chickpeas or garbanzo beans? I grew up a garbanzo and have switched to chickpea, not sure why. Garbanzo is the Spanish name for them and, actually as I sat and thought about it, this came to mind...if you say garbanzo with an accent a la Jersey Shore, gar-ban-zo, it is way more fun. Maybe I'll switch back.
Never-the-less, chickpeas, garbanzo, ceci, revithia (had to throw in the Greek name) are legumes that have been given a bad name by being one part of the trio that makes up the dreaded three bean salad. But lest we not forget that they are also used to make hummus and are quite tasty in cous-cous and all kinds of other Mediteranian dishes.
I used them in a salad the other night because they are high in protein and my daughter seems well on her way to becoming a vegetarian. Getting protein in this kid is becoming an exciting challenge. I used canned chickpeas but have a goal to use fresh in the near future and see if there is a huge difference taste and texture-wise.
Chickpea and Cucumber Salad with Mint
2 cucumbers - peeled, seeded and sliced.
(I highly recommend seeding the cuc, makes your salad much less water.)
1 can garbanzo beans drained (see, I am conflicted.)
1/2 Red bell pepper - seeded diced
Couple sprigs of mint - chopped very fine
Red Wine vinegar
I tossed the chickpeas with the salt, pepper, honey, mint, olive oil and vinegar and let them marinate for about half and hour. Then I added my remaining ingredients. I actually would have liked to add a little red onion, but am getting more allergic to it as I get older so had to leave it out. If raw onion doesn't bother you, definitely add it. Other options would be a little feta cheese and some fresh oregano.