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¼ cup diced red onion
Freshly squeezed juice of ½ lemon
2 cups cooked, drained chickpeas (or whatever you have—I used a 20-ounce can to yield this amount,
but a 15 ounce can is fine)
¼ cup diced red bell pepper
Finely chopped fresh herbs (such as a handful fresh basil, parsley or cilantro leaves and/or ½ teaspoon
fresh thyme or rosemary)
2 to 4 tablespoons good olive oil (see Note)
In a bowl, toss the onion with the lemon and salt. Add the remaining ingredients, and toss well. Marinate at room temperature for an hour or refrigerate overnight before serving.
Note: Use the lesser amount of oil to make a salad. Increase the oil for marinated chickpeas you can use to dress a bed of baby spinach or other salad greens.
Find out more about this recipe on Mom Appetit's blog.