SPICED CHICKPEAS & FRESH VEGETABLE SALAD
by Yotam Ottolenghi & Sami Tamimi
I am a big fan of chickpeas, also known as garbanzo beans. While living in Spain I loved walking the market streets, window shopping and nibbling from my paper cone filled with steamy, salty chickpeas sold by a vendor with a barrel. Ever since that time I like to cook these delicious and healthy legumes and experiment with different recipes. Chickpeas are high in fiber and protein, inexpensive and easy to cook. Here is a light summer salad that I am enjoying this season.
Note: I have altered this recipe slightly from the original to suit my palate and lack of kitchen scale. Please consult the book directly for the authors’ recommendations.
Serves 4.
INGREDIENTS
FOR THE CHICKEN:
2/3 cup dried organic chickpeas (available at a very good price at Apna Bazaar or other Indian grocery)
2 small cucumbers
2 tomatoes
5-6 radishes
1 small red pepper, seeded and ribs removed
1 small, peeled red onion
1 bunch cilantro leaves and stems, coarsely chopped
1 bunch flat-leaf parsley, coarsely chopped
6 tbsp olive oil
Grated zest of 1 lemon, plus 2 tbsp lemon juice
1.5 tbsp sherry vinegar or liquid aminos
2 crushed garlic cloves
1 tsp ground cardamom
1 tsp ground allspice
1 tsp ground cumin
Plain, whole fat, organic Greek yogurt
Pink Himalayan salt and freshly ground black pepper
PREPARATION
Soak the dried chickpeas overnight in a large bowl covered with cold water. I like to drain this water after 24 hours and replace it with fresh water and soak for another 24 hours. Then drain again & place the chickpeas in a large saucepan and cover with fresh water, twice the volume of chickpeas. Bring to a boil and simmer, skimming off any foam, for about 45 minutes or until tender, then drain.
Dice the cucumber, tomato, radish, & pepper into small cubes; dice the onion slightly smaller and mix everything together in a bowl with the cilantro and parsley.
In a glass jar, mix 5 TBSP of the olive oil, the lemon juice and zest, vinegar and garlic and mix well to form a dressing, then season to taste with salt and pepper. Pour the dressing over the salad and toss lightly.
Mix together the spices with ¼ tsp salt and spread in a small baking tin. Toss the cooked chickpeas in the spice mixture until well coated. Heat the remaining olive oil in a frying pan over medium heat and lightly fry the chickpeas for 2-3 minutes, gently shaking the pan so they cook evenly and don’t stick. Keep warm.
Divide the salad among four plates and spoon the warm chickpeas on top. Drizzle some plain Greek yogurt on top to make the salad creamy.