Sunday, December 12, 2004

Chick pea salad

This is usually something I make in the summertime, but this is good anytime you want it to feel like summer. Or anytime you want a healthy, easy to make salad (especially one that's a little different from the usual type of salad). It works as a side dish or a snack. Good to take to work for lunch. Tasty and satisfying.


2 cans of chick peas (garbonzo beans), drained and rinsed
1 jar artichoke hearts, drained and chopped
a few bunches of scallions, trimmed, rinsed, and thinly sliced
1 stalk finely diced celery or 1 Tsp. celery powder/seed (either)
4 plum (or 3 of your favorite type, small) tomatoes, seeded and diced
1 TBS. oregano
generous dash of pepper
olive oil, about a 3/4 of a cup, more to taste
lemon juice, about 1/3 of a cup, more to taste
1 clove of garlic, peeled and halved
1/4 Tsp. mustard powder or 1 Tsp. mild mustard (optional)
*croutons (1 1/2 cups or so, added just before you eat it)

Use a bowl that has a cover so you can shake everything together and store it. Rub each half of the garlic all over the inside of a large bowl and then discard. (Only rubbing the garlic for subtle flavor, if you add it to the salad it might be overpowering. There have been times I've minced the garlic and added it. It's good, but strong! I used a very small clove in these instances.)

Add the mustard, olive oil, and lemon juice to the bowl and mix (whisk) well. Add the rest of the ingredients except the croutons. You can use a spoon to mix or put the cover on the bowl and gently shake to integrate the ingredients.

Refrigerate for at least an hour so the flavors have time to mingle.

Just before you're ready to serve (and eat!), gently shake (cover on of course) to mix.
After serving, add some croutons and enjoy!


*Keep in mind whatever flavor your croutons are, will add that flavor to your salad. I think the Italian flavored varieties work best. Or plain (or your own homemade!). They will absorb some of the lemon and olive oil "dressing."

Adding the mustard powder (or spreadable kind) will help keep the dressing together and add additional flavor. I don't usually add it because I (like it runny and) want the croutons to soak up some of the dressing. Mmmm.


Blogger books said...

I usually only make hummus w/chickpeas.

10:21 PM  

Post a Comment

<< Home