So simple it hurts.
Summer chickpea salad
All together now: 2 cans chickpeas (drained and rinsed), 6 green onions* chopped up, 2 tablespoons of olive oil, a tablespoon of lemon juice, about a teaspoon of finely shredded lemon zest (gotten off with a box grater – no fancy microplane zesters here!), salt, plenty of freshly ground black pepper. Then 4 sprigs of mint cut into ribbons and a pint of grape tomatoes tossed in at the last minute.
* chives, garlic scapes, green garlic, or minced red onion would all be lovely as well
Marisa | 27-Jul-10 at 8:54 am | Permalink
Oh Molly. Simple and yet so appealing. I may make this tomorrow night, to take as an outdoor concert picnic contribution. It’s so good to be reminded of easy summer salads that are different from the ones I make over and over again.
Molly Watson | 27-Jul-10 at 9:32 am | Permalink
Other people’s simple ideas are always so much better. Like, for example, just putting a mess of orchard fruit you have sitting around in a jar.
Caroline | 27-Jul-10 at 6:30 pm | Permalink
I’ve got a quick flavoring question. Since I’ve got a load of chives growing and growing in my garden, do you think chives would be an acceptable substitute for green onion?
Molly Watson | 27-Jul-10 at 6:33 pm | Permalink
Yes! A thousand times yes! I’m adding that to the recipe.
FYI – garlic scapes or green garlic would be nice too.
Elad | 27-Jul-10 at 10:39 pm | Permalink
Looks great! will try it.
now you try this (morrocan chickpea salad from my grandmother):
2 cans chickpeas (drained, rinsed)
small half red onion, finally chopped
lots of fresh chopped cilantro (or parsley, but cilantro is better)
about 3 Tbsp olive oil
lemon juice
and most importantly – groun cumi, lets say a teaspoon.
salt if you think necessary
HEAVEN!
Elad | 27-Jul-10 at 10:40 pm | Permalink
cumi – that would be cumin
Caroline | 28-Jul-10 at 9:11 am | Permalink
Thanks Molly. Can’t wait to try it. Looks like something I would really like.
Molly Watson | 28-Jul-10 at 1:29 pm | Permalink
Cumin in that sounds delicious – I’m thinking it might even be worth the hassle of roasting and grinding the cumin seeds myself? Or is that gilding the lily?
Elad | 28-Jul-10 at 11:09 pm | Permalink
Can you do that? I think it’s a great idea! probably will taste even better.
let me know how it turned out
Molly Watson | 29-Jul-10 at 11:46 am | Permalink
You can! Toast the seeds in a dry frying pan then crush them with a mortar and pestle or whirl in a clean coffee grinder. Unbelievably delic!
jude | 29-Jul-10 at 4:04 pm | Permalink
I love how something so simple can be so good! (I can feel the deliciousness leaping off the screen