Fresh Chickpea Salad

We know you’ve been on pins and needles wondering just what exactly we did with those fresh chickpeas. Today we bring you the answer.

Jilly was in town for this experiment, and I must confess that we were both a bit stumped by the chickpeas. Raw, they sort of tasted like regular peas, only milder, or like a regular chickpea that had soaked overnight. On the theory that they were vaguely pea-like, we first blanched them, then just tossed them with some regular salad ingredients and a citrus vinaigrette.  Lemon juice would have made more sense, but as I had neglected to go lemon shopping and all of mine were disconcertingly mushy, we used orange juice instead. The final result was neither stunning nor disappointing, but the psychadelic colors made it all worthwhile.

For the vinaigrette:

Use any sort of basic citris vinaigrette:
juice of 1 lemon, or an orange, or probably lime (try it and see!)
3 T olive oil

For the salad:

a handful of fresh chickpeas, shelled
1/4 small red cabbage, thinly sliced
handful fresh herbs: parsley or basil and/or tarragon or some other combo
1/4 red onion, finely chopped

Toss everything together and add more salt to taste. Let it marinate for at least half an hour before eating. Best served at room temperature.

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