The last time I made salmon shashlik from Turkmenistan, we were so pleasantly surprised with the results that we had to have a repeat prrformance. Thankfully, that day finally arrived, and to change things up a bit I wanted to include a slightly different twist, namely with a delicious bed of chickpea salad!
Impulsive Culinarian’s Chickpea Salad Recipe
- Large can of chickpeas (28 oz.) rinsed and drained
- 1/2 cup sun dried tomatoes, chopped
- 3 tbsp good olive oil (or even better, use the oil from your sun dried tomato jar and top up with good olive oil if necessary)
- 2 green onions, chopped
- 1/4 cup cherry tomatoes, halved (optional)
- 1 tsp honey
- Juice of 1/2 lemon
- 1/2 tsp kosher salt
Combine all ingredients in a large bowl, mix together well and serve.