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June 18, 2006
Chickpea Salad
You may call this Garbanzo Bean Salad. Chickpea sounds more attractive to me.
This warm salad is a delicious way to make any leftover greens disappear at the end of the week. You may use canned chickpeas, butI prefer dried ones. It's easy to just throw them in a bowl of water to soak overnight or all day while you're away. Drain your soaking or can water and simmer the peas in a small pot with enough water or veggie. stock to cover them and allow for absorption. 1 chopped clove of garlic, 1chopped shallot clove, and 1 tsp. of Tumeric. Once the peas have reached desired tenderness, drain them and set them aside. In the same pot, pour about 1tsp. olive oil, a generous pinch of salt and pepper, and any greens other than lettuces which you want to use up. My last batch used braising mix and turnip greens and arugula. Wilt the greens over medium heat for just a couple minutes, then add chickpeas and mix. I also had some radishes, so I sliced them thin and put them on top of the warm salad. A squeeze of citrus juice is a nice but not essential finish.
Posted by CSA at June 18, 2006 02:01 PM
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