I like this salad when I want a no-fuss, quick and healthy side-dish. Here's the basic recipe that servies 2 to 3 people.
1 ~15 oz can chickpeas
1 clove of garlic finely minced
1/4 cup finely sliced green onion
1/4 cup minced parsley (or about 1 Tbs dried parsley)
1 small (or less) tomato, diced
2 Tbs wine vinegar
3 Tbs olive oil
salt and pepper to taste
Drain chickpeas and put them in a bowl. Add garlic, green onion, parsley, and tomato and mix. Add the wine vinegar and stir. Add olive oil and stir. Add salt and pepper to taste and stir.
The above amounts are approximate. Adjust amounts to your taste preference. Because the garlic is raw, you only need one average-sized clove for the garlic flavor to be noticeable.
This looks great! I make something similar - I just add basil, and some cucumber for crunch!
Posted by: Irene | June 13, 2004 at 08:35 PM
Mmmm... basil. My favorite herb.
Alas, I'm mildly allergic to raw cucumbers and other related foods like melons.
Posted by: Kitchen Chick | June 14, 2004 at 02:40 PM
This looks awesome :)
Posted by: Angela | July 01, 2004 at 07:42 AM
The amounts in the recipe are only suggestions. This one is definitely an "adjust amounts to your taste." I just threw this salad together for a party I'm going to tonight when I learned at the last minute that it's a pot luck. It takes only a few minutes to prepare. The hostess said, "Oh, just bring a bag of chips." Kitchen Chick bring a bag of chips to a party? Never!
The vinegar is a dominant note, so the better tasting the red wine vinegar, the better the salad. I just used FORVM's Cabernet Sauvignon vinegar, which I like quite a bit.
The recipe comes from the 1995 edition of The New York Times Heritage Cookbook, by Jean Hewitt. It's "American" recipes collected from cooks from across the country. It's organized by regions, then by type of dish within regions. I like seeing the different ethnic influences on dishes from different regions of the USA.
Posted by: Kitchen Chick | July 03, 2004 at 06:54 PM