This simple salad is from one of my favorite bloggers and cookbook authors, Sara Forte. Sometimes I throw this stuff on top of salad greens or roll it up in a tortilla along with some grilled fish or chicken, but most of the time I just sit down and eat it right out of the bowl with crackers. I use shallots instead of red onion for a milder flavor. However you choose to eat this, it’s a great salad to bring to those backyard BBQs and potlucks this summer.
The recipe calls for fresh or canned chickpeas. I use organic canned chickpeas. I’ve cooked fresh before, but there is work involved with that and it’s summer and I’ve got fun things to do! Sara suggests peeling the skins off the beans for a cleaner texture—do this step, it’s well worth the effort.
I use Vegenaise mayo, but you can use extra virgin olive oil in its place if you’d like. This salad keeps in the refrigerator for one week.