Chick Peas, Peppers, Red Onion, & Celery Salad

By Kathryn Washburn Breighner

It is potluck night in Harbor Springs and I went on a search for something new to bring to the table. Nothing struck my eye in my recipe files so I came up with this simple salad based on what I had in the pantry and refrigerator. Simple, tasty, and a great winter salad----but I think I'll be serving this is warm weather months, too.

Presoak 1 pound of chick peas/garbanzo beans. I covered the beans with 2" of water, brought to a boil and and then simmered for 2 minutes, and the let stand, covered, off the heat for 1 hour. Then bring the beans back to a simmer, uncovered, for 20 minutes, or until cooked but still firm with a bit of crunch. Drain the chick peas and let them cool to room temperature.

In a serving bowl, add:
2 chopped peppers--I used a blend of red, yellow, and a bit of orange
1/2 medium red onion, chopped
4 stalks of celery chopped
The drained, cooled chick peas

I am a huge fan of flavored olive oils and vinegars and use Fustini's. For this recipe, I used 1/3 c of blood orange olive oil and 3 T pomegranate balsamic vinegar and 1 t Greek seasoning.

Pour the dressing over the salad and chill 1 hour before serving. This salad holds very well and can last for several days in the refrigerator--if it indeed lasts that long. Full of fiber, protein, and flavor!