Self Proclaimed Foodie
How to Make Chickpea Salad
After being invited over to a friend's for a Fourth of July party, I offered to bring a side dish. My go-to side dish is usually an orzo salad with cucumber and tomato with some feta. It sounds good (and it is) but it's time to step it up a notch. I combed the internet for a summer side dish and found chickpea and tomato salad with basil. The good news was I didn't have to go to the market.
Not only did this salad smell good while I was preparing it, this dish was a huge hit - especially amongst those of us who are watching what we eat.
Ingredients:
- 1 can chickpeas, drained and rinsed
- About 1 pint grape tomatoes, halved
- 25 large basil leaves, chopped
- 3 cloves of garlic, minced
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 2 tsp olive oil
- 1/2 tbsp honey
- pinch of salt
Directions:
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
Serve and eat!
PM JONES
9:34 pm on Wednesday, July 11, 2012
Sounds great, except we have a family member who cannot digest basil. Any substitution ideas?
russell archambault
9:45 pm on Wednesday, July 11, 2012
Oregano or thyme can be substituted
la_mouffette
4:32 pm on Thursday, July 12, 2012
Chives might be a nice substitution, too.
Kim Shipala
10:33 am on Thursday, July 12, 2012
What's the recipe for the orzo salad? That sounds awesome as well!
Rachel Jo Weiss
10:44 am on Thursday, July 12, 2012
No real "recipe" but I take a box of orzo cook it as per instructions on the box, dice a cucumber, dice a yellow, red, and orange pepper, chop red onion, Mix it all together. Toss with Salt and Pepper, Olive Oil, and balsamic ... to taste. Chill - its good room temp but delish cold. When I'm ready to serve I add in grape tomatoes, halved or whole, Feta Cheese (goat cheese works as well too) Okay now I'm hungry
Jack Baillargeron
1:53 pm on Thursday, July 12, 2012
Any Idea where I can get, dried red pepper flakes, (no hot pepper ones regular red pepper ones) I use to be able to years ago for garnish. I have looked all over, trader joes, whole foos, local stores etc. Can't find them.
Thanks for any info on that.
Eddie Porreca
3:52 pm on Thursday, July 12, 2012
Go to Penzy Spices www.penzeys.com . They have a store on Mass Ave in Arlington, MA. if that is too far of a ride they do mail order on line. If you are serious about spices though it is worth the trip up to Arlington. Not as far as you may think.
Jack Baillargeron
5:35 pm on Thursday, July 12, 2012
Ill have to call them first Eddie, the site dosn't show them. Looking like it will have to online order from somewhere after all ;-}. Thanks you for your info also.
Jim L
2:13 pm on Thursday, July 12, 2012
thought i saw them in stop n shop in the ethnic section, might have been the regular spice rack to, but i would call or go by the green grocer first, they might have it and if so you caan buy just what you need
Jack Baillargeron
2:31 pm on Thursday, July 12, 2012
yea stop and shop has only the hot, havn' checked green grocer will do, thanks.
JB
2:16 pm on Saturday, July 14, 2012
I made this yesterday, and it was delicious! I added sliced black olives for a little twist, and spooned it over thin slices of toasted Italian Bread. Outstanding!
Rev
9:37 am on Sunday, July 15, 2012
For Kim Shapala: Orzo and Vegetable Salad Recipe
ORZO AND VEGETABLE SALAD
Quick Vegetarian Pleasures-by Jeanne Lemlin-Page 89
1 ½ cups orzo (rice-shaped pasta)
1 medium zucchini, quartered lengthwise and thingly sliced
10 Kalamata (Greek ) olives, pitted and sliced
4 scallions, thinly sliced
1 celery rib, thinly sliced
1 medium tomato, seeded and cubed
1 green or red bell pepper, seeded and finely diced
1/3 cup minced fresh parsley
1/3 cup olive oil
2 tablespoons red wine vinegar
3 garlic cloves, minced
1 teasp. Dried oregano
1 tablespoon minced fresh dill, or 1 teasp. Dried
¼ teaspoon salt
Freshly ground black pepper to taste
4 ounces (2/3 cup) crumbled feta cheese
2 tablespoons mayonnaise
Serves 4 as a main course
Bring a large stockpot of water to a boil. Add the orzo and cook until tender but not mushy, 6 to 8 minutes. Drain in a colander and rinse under cold water. Drain again very thoroughly. Place in a large bowl.
Stir in the zucchini, olives, scallions, celery, tomato, bell pepper, and parsley.
In a small bowl, beat together the olive oil,vinegar, garlic, oregano, dill, salt, and pepper. Pour over the salad and toss to coat well. Sprinkle on the feta cheese and toss again. Spoon on the mayonnaise and gently toss to coat evenly. Chill at least 2 hours. Then bring to room temperature before serving. This salad can be stores in the refrigerator up to 8 hours before serving.