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)
Adapted from cheaphealthygood.blogspot.com
- 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.
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.
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