Updated: Apr 24
A simple recipe that I created for a cooking class. This salad is hearty and pops with flavor. It is perfect on a warm day, paired with some grilled chicken or shrimp, it makes for a delicious lunch.
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1 cup or more dried chickpeas, soaked overnight in lots of water. Salt Dried or fresh sage 1 clove garlic, sliced
Alternatively, use canned chickpeas. However, the chickpeas will not have that perfect bite and not be as flavorful.
Dressing I garlic clove, minced fine 1 tablespoon red wine vinegar 1 red, yellow or orange pepper, diced fine 1/2 shallot, diced fine Black pepper and salt Salad greens of your choice Rinse out the chickpeas in fresh water. Add to a pot with salt, dried or fresh sage and the garlic. Bring to a boil, scoop off the scum that floats to the top. Simmer for 15 minutes and check that the chickpeas are cooked but still have a bite. Simmer till done. When ready, strain through a colander. Make the dressing by mixing the diced garlic, shallot, salt, pepper and red wine vinegar. Mix well and taste adjusting for the seasonings. Mix the cooked chickpeas, diced pepper and dressing, mix well. Taste and adjust seasonings.