April 17, 2011
The other night, when I made the Curried Turkey Sandwiches, I needed something to go along with the sandwiches. It was a pretty nice day, so I thought something light would be appropriately spring-like. I decided to toss together a salad based around chickpeas.
I'd seen a recipe along those lines in the recent past, but I couldn't find it when I was getting ready to make my Chickpea Salad, so I simply made up my own. I later found the recipe I'd been thinking of, which was in the April 2011 Bon Appetit, and I'm rather amazed how much what I tossed together ended up being similar to the printed recipe. Next time I might go ahead and try that other version, but I was pleased with how mine turned out. The various flavors balanced nicely, with those of the chickpeas and the Parmesan pushing ahead of the others.
This recipe makes quite a bit. As a side dish, it would serve eight, but it's filling and satisfying enough to also make a main dish meal for four.
yield = 4 servings (main dish) or 8 servings (side dish)
2 cans (15 ounces) chickpeas
1/4 cup fresh Italian parsley, chopped
2 tablespoons freshly-squeezed lemon juice
2 tablespoons extra-virgin olive oil
3 teaspoons minced garlic
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/3 cup (grated) Parmigiano-Reggiano cheese
Drain and rinse chickpeas. Combine with Italian parsley, lemon juice, olive oil, garlic, pepper, salt, red pepper flakes and Parmigiano-Reggiano. Toss gently to blend the ingredients thoroughly and serve.
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