I love chickpeas (especially in hummus). This recipe is an Asian-inspired side best served with chicken or pork.
- 1 tsp. cooking oil
- 1 c. chopped celery
- 1 c. chopped onion
- 19 oz. chickpeas (about 1 can – rinsed and drained)
- 1 c. chopped red pepper
- 1/3 c. sesame ginger dressing
- 1 tbsp. chopped fresh parsley
Heat cooking oil in medium saucepan on medium. Add celery and onion. Cook for about 5 minutes, stirring often, until onion starts to soften. Add next 3 ingredients. Stir. Cook covered for 3 – 5 minutes until heated through. Sprinkle parsley over top.
Makes about 3 1/2 cups.