Chickpea Salad With Sundried Tomatoes Feta And A F... |
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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 5 |
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My own recipe. The fistful of herbs is literal; I head outside to our herb boxes and pick whatever needs pruning or strikes my fancy. Once I have a fistful, I know I have enough. One caveat, I have small hands. Notes: Canned chickpeas are a convenient pantry staple, but dried beans (soaked, then cooked) will result in a better texture and are my preference. Read more . • To make this a heartier meal, add chunks of grilled steak or chicken when combining the chickpeas and onions. • Toss through some handfuls of arugula or other greens, then pile the salad onto slices of grilled bread for an appetizer. • I have been toying with the idea of buzzing this salad in the food processor (with additional olive oil or maybe yogurt as needed) to make a spread. I'll report back on that - but if anyone tries it first, let me know. Ingredients:
1/4 large red onion, sliced wafer thin |
2 tablespoons (30 ml) red wine vinegar |
salt |
6 tablespoons (90 ml) olive oil |
a good pinch, about 1/8 teaspoon, red chili flakes (optional) |
1-2 cloves garlic, sliced wafer thin |
8 sundried tomatoes, julienned |
2 cups (500 ml) chickpeas (garbanzo beans) |
1 teaspoon (15 ml) english mustard |
freshly ground black pepper |
approximately 1/2 cup (125 ml) of mixed herbs; examples include parsely, lemon thyme, coriander/cilantro, basil, oregano and mint |
5 ounces (150 g) goats milk feta cheese |
Directions:
1. In a small bowl, douse the red onion with the vinegar. Sprinkle over a good pinch of salt, then use your fingers to squish the mixture a bit - this will work the salt into the onions and expedite the breaking down of their acrid bite. Set aside.
2. In medium saucepan over medium-low heat, warm the olive oil, garlic and red chili flakes. If there is any sizzle at all, turn the heat to low. Once the oil is fragrant and the garlic turns translucent, turn off the heat. Add the sundried tomatoes and chickpeas at this point, allowing them to steep as the oil comes to room temperature. This step of bathing the chickpeas in the warm oil is wholly optiona, but I feel it imparts more flavour into the beans.
3. Once the oil has cooled, remove the tomatoes and chickpeas from the saucepan and put them into a large bowl (keep the oil, set it aside). Do the same with the onions, adding them to the salad but reserving the vinegar.
4. In that vinegar bowl, whisk in the mustard, salt and pepper. Whisking constantly, slowly drizzle in the steeped olive oil. Once the vinaigrette is emulsified and thick, coarsely chop the herbs and add to the bowl. Pour this dressing over the chickpeas and tomatoes. Toss to combine.
5. Crumble over the feta, then fold gently to distribute. Check for seasoning. Refrigerate for at least 2 hours for the flavours to combine. Can be served cold or at room temperature.
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