Wednesday, May 16, 2012

Chickpea salad

winter 2009-2010 295

from cooking pleasures magazine

This is a great summery side dish to take to parties.  We’ve even had it as a dinner (along with some filling whole grain bread and fruit)

1/3 cup extra virgin olive oil

2 Tbs lemon juice

1 large shallot, thinly sliced (about 1/2 cup)

2 small garlic cloves, pressed

2 Tbs fresh rosemary leaves, minced

3 cups baby spinach leaves

4 cups cooked chickpeas, or 2 15 oz cans chickpeas, drained and rinsed

1 small red pepper, diced

1/4 cup minced fresh basil leaves

sea salt, white pepper, and paprika to taste


1. In a small bowl, combine olive oil, lemon juice, shallots, garlic, and rosemary.  Let stand for 15 minutes to blend flavors.

2.  Meanwhile, stack spinach leaves on top of one another, and cut crosswise with a sharp knife into very thin, confetti-like strips (or chop it nice and fine if you want kids to eat it).

3.  In a large saucepan, bring 4 cups of water to a full boil.  Add chickpeas and red pepper, and cook for 2 minutes.  Drain, and remove from heat.

4.  Add spinach confetti and basil to the chickpeas and red pepper, and toss until spinach is wilted.

5.  Add olive oil mixture, toss, and season with white pepper and sea salt.  Transfer to a serving dish and garnish with paprika.  Serve immediately.

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