Vegetarian: Lizzy's Magic Chickpea Salad

Or... "How I Got My Husband To Eat Vegetables"
Beer pairing: Blue Moon with a twist of lemon

Recipe is vague but proportions are VERY flexible - goal is to have pretty balanced mixture of everything, with veggies cut chickpea-size, generous parsely and balsamic/lemon juice/salt and pepper to your tastes.

1 16-oz can of chickpeas
1-2 seeded cucumbers, diced to chickpea-size
3 plum tomatoes, diced and drained
1-2 cups chopped carrots
a few tablespoons walnuts, chopped
crumbled feta to taste
chopped fresh flat-leaf parsley (I like a lot of this, just make sure you wash it before chopping as it's usually dirty!)
balsamic vinegar
olive oil (I sometimes leave this out but a little bit helps everything stick)
lemon juice


Let veggies (especially cucumbers and tomatoes) drain , adding a pinch of salt first, as flavors mesh better w/ less water.
Mix together chickpeas and veggies.
Add balsamic vinegar, a bit of lemon juice and a touch of olive oil to taste.
Stir in feta, walnuts and chopped parsley.
Add salt and pepper to taste and enjoy!
I like it best after it has chilled a bit.

It's simple, delicious and oh-so-healthy!
Brent and I usually make a double batch for leftovers... and eat it 3 meals a day until it's gone.