Saturday, January 2, 2010
Chickpea and Spinach Salad
I got the idea for this dish from a rather unlikely source: my old college dining hall. Ever since our school's sustainable food project got started, we've had a bunch of cool dishes pop up that I've wanted to make at home.
This takes hardly any time to make and is a great use for chickpeas, either home-cooked or canned. I just eyeballed everything, so just adjust the ingredients to taste. Be creative with this--you can add whatever fresh vegetables (bell peppers, carrots, onions, etc.) or herbs (parsley, etc.) you've got lurking in your fridge. I like serving it over fresh, hot rice, though you can stuff the salad into a pita if you prefer. If you're making rice, start the rice cooking before getting started on the salad. That way, they'll both be ready at the same time.
Extra-virgin olive oil
Fresh lemon juice
Salt + Pepper to taste
*Toss together the spinach, tomato, and chickpeas in a salad bowl.
*Add the lemon juice and garlic, along with a generous amount of olive oil. Alternatively, you can make a quick oil-and-lemon dressing (following these directions minus the vinegar) and pour it over the salad
*Top with shaved parmigiano-reggiano