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.
Ingredients
Chickpeas, drained
Baby spinach
Garlic, minced
Extra-virgin olive oil
Fresh lemon juice
Salt + Pepper to taste
Parmigiano-Reggiano
Directions
*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
No comments:
Post a Comment