Super-simple chickpea salad
This recipe has absolutely nothing to do with the band (the oh-so-un-Googleable !!!, pronounced “chk chk chk”); it was just what I ate for lunch most of this week and I wanted to use the name!
!!! on MySpace
ABOUT INDIE ROCK DELI
It all started here, with a normal day at work that turned into an hours-long giggle fit. Indie Rock Deli dishes are inspired by punny takes on band names and song titles. Leave your own suggestions in the comments and they might be used in a future post! (No, they definitely don’t have to actually be indie rock.)
1 can chickpeas
Red bell pepper (roasted and then sliced, or raw)
1 sweet potato, diced/cubed
Red onion, chopped (a couple slices is fine; use however much you want)
Juice from 1/2 lemon
1/4 tsp paprika
• Toss the sweet potato with a little bit of olive oil and salt and roast on a foil-lined baking sheet for about 30-45 minutes at 400 degrees, until soft (if you’re roasting the red pepper, you can put it on the same pan; peel skin, remove seeds and slice when it’s done).
• Drain and rinse the chickpeas; put in the bowl and mash some of them with a fork (or don’t; I just liked the texture and it made it a little easier to eat this on a pita without the whole chickpeas falling out).
• Add the rest of the veggies, plus paprika, to the chickpeas. Squeeze half a lemon over it, drizzle with olive oil and add salt to taste. I ate it cold on toasted pita with plain yogurt, but it’d also be good with tzatziki sauce or maybe some kind of honey mustard dressing.