Tuesday, March 08, 2016

Awesome Chickpeas and Chard, Avocado-Tomato-Olive Salad (No Added Fat)

I didn't write today's recipe down but was excited about a new way of preparing chickpeas. Rather than pressure cook them, I had heard on the recent vegan cruise that they come out great cooked on low heat in a Saladmaster stock pan with water just enough to cover the chickpeas. I did just that; I soaked chickpeas for 5 1/2 hours then cooked on low heat, covered, for about 45m. These were perhaps the best chickpeas that I've had - juicy and plump. Yum!


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