Monday, January 9, 2012

Chickpea and Kale salad with Cilantro, Red Onion, and Lime

Also: a little toasted coriander, cumin, and chili.

Here is why dried chickpeas are so much better than canned ones: because you can add flavor to them by cooking them with garlic, salt, and herbs, or even a little tomato. Canned chickpeas can be seasoned, but they won't take on the flavors in the same way. Also, the texture is so much better with ones you cook yourself; canned ones can be a bit mushy sometimes.

1 comment:

jennwhisper said...

yum! I'm going to make this tonight!