Modified Beef and Chickpea Toss:
Original recipe from Family Circle:
Makes: 4 servings Prep 10 mins
1. Drain and rinse 2 cans (15 ounces each) chickpeas. Combine with 3 tbsp each olive oil and raspberry balsamic vinegar, 2 tbsp mayonnaise, 1/2 tsp fresh chopped thyme and 1/8 tsp each salt and pepper. Serve in Bibb lettuce cups with 1/2 pound roast beef, sliced into ribbons. Top each serving with 2 tbsp crumbled blue cheese.
I made this a few days back and it was okay. The chickpeas weren’t my favorite, though, so I modified it as follows:
- roast beef sliced into fine ribbons
- 2 tablespoons hummus [nothing more than ground seasoned chickpeas, right?]
- 2 tbsp mayo
- 2 tsp EVOO
- 1/4 cup balsamic vinegar
- 1 romaine heart
- diced celery
- 1/4 cup cooked quinoa, cold [I’d made the whole package for something else, and had about two cups left over]
Coat the roast beef ribbons with the hummus. Toss into a salad with the lettuce, celery, and quinoa. Whisk together the mayo, EVOO, and vinegar; pour over, toss, and serve.