There have been plenty of times that I’ve mocked delicious restaurant fare, but it was always planned.
Take Schlotzsky’s, for example. I ate their funky sandwiches for 20-some-odd years before finally making a copycat worthy of sharing with my 19 loyal readers. Same thing with Pizza Hut’s Supreme Sandwich. I grew up on it and thought my peeps might also like to try this now extinct menu item.
There have been plenty other restaurant inspirations, but none as unexpected as the complimentary salad served to us at Park Wayne Diner in Wayne, New Jersey. It’s a different salad every day, from what I’m told. We were lucky (and so are all 19 of you) that they whipped up a cold chickpea concoction on the evening we visited the place.
Now, I know that there are plenty of chickpea salad recipes out there, but many I’ve seen are multi-step and even a little complicated at times. Not this recipe.
In fact, if you don’t already have all of the ingredients in your fridge or pantry, you’ll spend no more than a few paltry pesos at just about any supermarket to complete this dish.
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Easy Peasy Chickpea Salad
Easy Peasy Chickpea Salad — Simply delicious
- 2 -– 15 oz. cans garbanzo beans (chickpeas), drained and rinsed well
- ⅓ cup – Italian dressing*
- 3 — Small sweet peppers, diced
- 1 – Shallot, chopped
- 1 TB — Lemon juice
- Kosher salt and black pepper (optional)
- Combine chickpeas, shallots and dressing; cover and refrigerate for 2-3 hours.
- Add remaining ingredients; mix well.
- Season, if desired.