Chickpea Caprese Salad

Ever wonder how chickpeas got their name?  It's not like they look like chicks.  Unless you squint your eyes.

According to  Bon Appetit, despite having been grown in the middle east for millenniums, the term chickpea is one of those English corruptions of a nickname that evolved from Cicero, whose family grew chickpeas in France.

Because if you say Cicero with a French accent, it almost sounds like chickpea.  :P

No one is sure why the Spanish term for the chickpea is garbanzo.  It might have evolved from the Basque term garbantzu.

An entire blog can be written about ceci (Italian).   But, oops, ran out of time.

Chickpea Caprese Salad
Adapted from

Yield: 2 main, or 4 as a side

Note: you can also use very plump dry sun-dried tomatoes in place of those packed in oil

1 (15.5 – 16 oz.) can chickpeas, drained, rinsed, then drain again well
4 large sun-dried tomatoes packed in oil, drained then chopped
6 ozs.  whole milk mozzarella, diced (or small mozzarella balls, halved
3-4 thin slices red onion, finely diced
1/4 loosely packed cup basil leaves, coarsely chopped
2 Tbl.olive oil  
1/2 tsp. Kosher salt
1/4 tsp. coarsely ground black pepper
1 Tbl. balsamic vinegar

In a medium bowl, use a large spoon to combine chickpeas, tomatoes, cheese, and onion.  

 Add the basil, olive oil, salt, pepper, and balsamic vinegar. Gently turn salad over a few times with the same spoon to evenly distribute all the ingredients. 

Taste; add more salt, pepper and/or balsamic vinegar if needed. 

Refrigerate if not serving within 30 minutes.  

Store up to 3 days in a tightly covered container.  Remove from fridge about 30 minutes before serving to remove chill.