Chickpeas are a great, hearty addition to any summer salad, especially if they come in a salad type combination of their own. These are also the days when chives started to flower. Chives flowers can be added to salads directly, or they can be added to a light vinegar such as champagne vinegar or apple cider vinegar to infuse them with an oniony flavor. – Chive infused vinegar is a great base for this vinaigrette.
Chickpea salad with chive flower infused vinaigrette (1 portion)
- 3/4 cup cooked chickpeas, rinsed
- 1 carrot, peeled and cut into thin stripes with a julienne peeler
- 1 Persian cucumber, sliced diagonally
- fresh thyme, chopped
- 2 TB chive infused vinegar (infuse apple cider vinegar with chive flowers for 3-4days)
- 1 ts agave nectar
- 1 ts cumin
- salt, pepper to taste
- 1 ts olive oil
Mix the vegetables with the herbs. Whisk together the vinaigrette ingredients (vinegar to olive oil ingredients), and pour over the chickpea salad. Mix, and let marinade for about 10 min. Serve!