I wish I could tell you this creation was mine, that it's intense variety of flavors and textures that will wow you were dreamed up by my desire to have a superb chickpea salad recipe to add to my arsenal, but I can't. That desire, though, deserves serious kudos because it DID make me try out Mel's recipe here. I have never tried a recipe of hers I didn't like, but this one really wowed me...chickpeas with lemon pepper and chipotle, oh my! I made it no less than five times in about two weeks and ate it as you see here, on freshly sliced cucumbers (sometimes then topped with a little slice of cherry tomato on that!) or, even better, in a sprouted grain wrap with a bunch of greens and some chopped tomato. It also was fantastic on other raw veggies, my favorite of which was little boats of fresh red bell pepper. I love food that you don't have to turn your oven on but that still satiates you, one batch feeds me for many meals, and this gem of a salad is cooling but full of hot flavors that really sing. So, if you want to break out of the same ol' same ol' chickpea salad recipe, try out this one and send your tastebuds on a mini vacation from the ordinary!
