Posted by: notdeaddinosaur | March 9, 2013


Modified Beef and Chickpea Toss:

Dinner - purple

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.


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