Tonight's dinner. Edamame Chickpea Salad!

[xiane]

Day two of ... we'll call it South Beach "bootcamp" - and I've discovered the BEST salad.

I took it from the SBD book but modified it from edamame to chickpeas [Jossie, take note!] and changed the veggies, and I think it really worked.

Here you go:

1 15 oz can of organic chickpeas [calls for 1 16oz bag of edamame but the switch to chickpeas is allowed]
1/4 cup seasoned rice vinegar [I used balsamic style]
1 tablespoon vegetable oil [I used canola]
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 bunch of radishes [I subbed 1 scallion, and half a cuke, finely sliced]
1 cup loosely packed chopped fresh cilantro [I subbed 2 squeezes from a tube of prepared cilantro paste]

Make sure to slice veggies finely. I quartered the cuke, also. Toss all ingredients together. Serve chilled or at room temp.

Serves 4. Per serving: 224 cal, 15g protein, 18g carbohydrates, 12g fat, 1g saturated fats, 479 mg sodium, 0 mg cholesterol, 6 g fiber.


I subbed the scallion and the cuke because a. I thought those veggies would go together better with chickpeas, and b. radishes give me severe heartburn. :)
It was DELICIOUS!


...Food's been the one thing that's come out reliably okay all day. Thank goodness for little favours.

Comments

[krasota.livejournal.com]

Radishes also smell FOUL after a day in vinegar and will contaminate the rest of the fridge. They're still damn tasty, if you can get past the stench.

I make a similar dish, only more Mediterranean--parsley or basil instead of cilantro, which is of the devil. And I add feta to my portions. :9

[xiane.livejournal.com]

Arrr, I totally meant to mention that parsley would be an awesome substitution for the cilantro - I was even thinking of your soapy aversion!

I would have added feta too, if I'd had some. YUM.