The Bean Prep
If you are trying to use up 25 pounds of dried garbanzo beans like I am...
The night before:
- Measure out 1.5 cups of dried chickpeas.
- Add at least 4 cups of water.
- Let soak overnight.
- Drain and rinse beans. You should have almost 4 cups of rehydrated beans.
- Boil beans in fresh water for about 20 minutes. Let cool.
The Salad Recipe
- ~ 4 cups of chickpeas... rehydrated and cooked, or the equivalent canned.
- 3 stalks celery, chopped fine
- 1/4 cup red onion, chopped fine
- 1/2 cup relish
- 1/2 cup mayonnaise (full-fat, otherwise it's bleh!)
- 2.5 T brown mustard
- a healthy sprinkling of cayenne pepper, to taste
Mmmmm. Just wanted to share the results of many many batches of chickpea salads! It's far more simple than the other mixes I've tried, but somehow simple was better in this situation. There's a curry version with carrots and raisins coming up, but it is not yet perfected.