Wednesday, January 26, 2011

SG Returns with North African Chickpea Salad

Happy 2011, and I apologize for the neglect. With ski season (and my goggle tan) in full swing, I seem to overlook food experimentation for nachos and slope-style. Also, there is that little thing called grad school. 

However, I was lucky enough to spend 2 weeks at home over Christmas and in celebration of Christmas Eve Eve (the boyfriend’s holiday with my family), we made some grilled Mahi Mahi and I remembered this lovely chickpea salad. 

Awhile ago, while perusing archives of Cheap, Healthy, Good, a favorite food blog, I found this delightfully simple recipe that looked straightforward and tasty. I ended up making a few modifications (enter: more carrots and honey), resulting in a fresh and mildly spicy dish. It is best made a day ahead of time to allow the dressing to soak into the beans, but I never seem to be that timely.

North African Chickpea Salad (6 servings)
  • 2 (15.5 ounce) cans chickpeas, drained and rinsed
  • 3 carrots, peeled and grated
  • ½ cup raisins
  • 3 Tablespoons fresh mint leaves
  • 2 tablespoons extra virgin olive oil
  • 1-1/2 tablespoons juice from 1 lemon
  • 2 cloves garlic, minced or pressed (about ½ teaspoon)
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 teaspoon honey
  • salt and ground black pepper
1) In a large mixing or serving bowl, combine chickpeas, grated carrots, raisins and mint. Stir. 

2) In a separate small bowl, combine oil, honey, lemon juice, garlic, cumin, and paprika. Whisk it together, like you would a dressing. Pour over chickpea mixture and stir thoroughly to combine. Salt and pepper to taste. Serve at room temperature or a little chilled. Great for picnics.

No comments:

Post a Comment