This is a unique little salad that's also good for using up a CSA bounty. The fresh herbs make this dish, so don't omit them! I cook dried chickpeas in bulk in the slow cooker and then freeze the extras, so I just eyeballed the amount of beans.
Chickpea Salad (from Moro)
Ingredients
150g dried chickpeas, soaked overnight and cooked or 2 cans chickpeas
1 garlic clove, crushed to a paste with a salt
1 large green chili, halved, seeded and very finely diced
1/2 red onion, finely diced
squeeze of lemon
1 tbsp red wine vinegar
4 tbsp olive oil
1 medium cucumber, peeled and finely diced
10 cherry tomatoes, halved, seeded, and finely diced
1 small bunch fresh mint, roughly chopped
1 small bunch fresh cilantro, roughly chopped
salt and pepper
1. In a small bowl, mix together garlic, lemon juice, vinegar, olive oil, salt, and pepper.
2. In a large bowl, mix together chickpeas, chili, onion, cucumber, and tomatoes.
3. Mix in dressing and fresh herbs.
I love Moro! Way to bring the Spanish.
ReplyDeleteIt's Spanish month on Chowhound. I thought Moro would be a good compromise since it includes other flavours. It's good, but I can't seem to get as excited by it as I was with last month's Cook This Now. Anything you would particularly recommend?
ReplyDeleteThe only thing I can think of right now is the monkfish paella, and I know you don't cook a lot of fish. I do have a ton of Spanish and Spanish-ish recipes kicking around, so let me know if you need some more inspiration.
ReplyDelete