Last night I got back from Long Island. I went down for July 4th and the following weekend with a friend from college. She’s from down there so we went to visit her family and got to see a few of our college friends too! Also, we ate a lot of delicious food! Her family had people over basically everyday so we ate (and drank!) for 4 days straight. I tried to get some food pictures, but didn’t want to be the weirdo in the corner taking pictures of my food. I did get some though, and a great recipe.
For the 4th, my friend found a recipe for Chick Pea Salad. The recipe comes straight from Goya and you can probably find it in any magazine. I was excited to help make this since I hadn’t been cooking much. This would be a great side dish to bring to any cook out/family gathering/to eat the whole bowl by yourself.
Here is the original recipe from Goya (we doubled it!):
First, drain and rinse the chick peas. Then dry them.
Then chop up the rest of your vegetables.
Combine all the chopped veggies with the chick peas.
Mix in the cheese, adobo, and olive oil.
This side dish is the best. Its light but still flavorful. We didn’t actually measure anything when we made it, just kept tasting and adding as needed. I just noticed the recipe calls for lemon juice but I’m pretty sure we forgot to add that. I will do my best to tell you what ingredients to use. Keep in mind we doubled the recipe.
- 2 cans chick peas
- 2 cucumbers, chopped
- 1/3 red onion, chopped
- 2 tomatoes, chopped
- 1/2 bag shredded mozzarella
- olive oil
- adobo seasoning
Chop all the vegetables. Drain, rinse, and dry the chick peas. Combine veggies and chick peas. Add mozzarella. Add olive oil until coated. Season with adobo. Serve immediately. (You can chill it if you want.)
Seriously, if you are going to a cookout this summer make this. It is so easy and so delicious.
While on Long Island I had to eat the Long Island staples, bagels and pizza. The best bagels in the world come from there I am convinced of it.
And my friend’s mom made some delicious food too!