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This quick easy chickpea Salad was made from scratch in our clay fast slow cooker.
Recipe courtesy of Rachael Ray Food Network revised in Vitaclay
4 cups cooked chickpeas
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1. Soak 2 cups chickpeas overnight. Rinse and drained.
2. Add soaked chickpeas and 4-6 cups of water to cover chickpeas in your VITACLAY pot.
3. Set on “Stew” or “Fast” for one hour.
4. Combine 4 cups cooked chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and olive oil, salt and pepper.
Enjoy!
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Beef chuck, red wine, mushrooms and herbs slowly develop into a deeply flavored Sonoma-inspired stew with minimal hands-on work.
