Ingredients
1 can chickpeas (16 oz)
1 medium cucumber, peeled
1 large tomato
1 red pepper, seeded & diced
2 scallions, chopped
1 avocado
1/3 cup olive oil
1 lemon
1/4 tsp salt
1/8 tsp white pepper
8 leaves fresh basil, chopped
1/3 cup dill, fresh
Directions
Drain chickpeas and rinse well. Cut cucumber into thin slices, then
halve them. Cut tomato into wedges, then halve them. Put cucumbers
and tomato pieces, as well as red peppers and scallions, in a bowl.
Set aside. Dice avocado. Put in a large bowl, and add oil and juice
from half the lemon. Add the salt, pepper and basil. Stir with fork
(avocado will cream). Add the vegetables and dill to avocado mixture.
Toss gently. Add chickpeas, and combine. Taste and add more lemon,
salt and pepper as needed. Serve. Can be prepared ahead of time and
refrigerated.
Servings: 2 servings
Chickpea & Herb Salad Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
We are able to trace the history of written recipes way back into distant history, in truth as far into history as the early Egyptians, and maybe further still. In practice though, sadly, these old records were just basic hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to historians are a few tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a man called Apicius created some documents detailing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and desserts, a style of dining still practiced today. Aspicius informs us how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, rue and dill. Closer to modern times, we have a couple of recipe books dating from the fourteenth century - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that is popular today, but rather accounts of the types of food on the menus of the rich people of that time. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices like coriander, basil and rosemary. These new spices and herbs led to an eruption in recipe books, many of which still exist in private cookery archives. By the arrival of the 1900s, cooking publications were highly popular mostly due to better eduction, people having increased free time and having more money. Like it or not, the introduction of television brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chickpea & Herb Salad recipe.
