Lemon Basil Chickpea Salad

Let’s talk about summer today.

Today I got my first mosquito bite of the summer since we’re in Dallas and that’s what happens in Dallas in the summer.

 

I have been sweating nonstop since our arrival in the great state of Texas, which is fine because it’s hot here and I prefer summer heat to winter cold.

 

I have been craving salads, mainly because of this elixir of the gods, but also because salads really sound stinking fabulous when you’re me and you sweat nonstop.

 

Feed me cold food.  That is all.

 

Soooooooooo I kind of did something:  I copied myself on a real winner from last summer, Cilantro Lime Chickpea Salad.  Because it’s simple, easy, delicious and requires no cooking.  Oh, and cold.  OH SO COLD!

LEMON BASIL CHICKPEA SALAD

• 2 cans chickpeas, drained and rinsed
• 4 loosely packed cups fresh spinach
• 1/2 onion, chopped small
• 1 Tbsp sugar
• juice and zest from 2 large lemons
• 1/4 cup loose packed basil
• 1 Tbsp dijon mustard
• 2 cloves garlic, finely minced or grated on a microplane
• 1/2 cup olive oil

Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times).  Add the chickpeas, onion, and spinach to a large bowl.  In the same food processor add the lemon juice, basil, sugar, mustard, garlic, and olive oil.  Process til it comes together into a dressing, about 30-45 seconds.  Pour over the chickpea mixture and stir to combine.  Add salt and pepper to taste.  Let sit for about 10 minutes on the counter or overnight in the fridge to let the flavors marry.

Feed me.