FRIED CHICKPEA SALAD
Makes six servings
Ingredients
6 tablespoons olive oil
1 lemon, zested, plus 2 tbsp. juice
1 1/2 teaspoons sherry vinegar
1 teaspoon sugar
1 clove garlic, chopped
2 large tomatoes, cut into 1-inch cubes
2 small cucumbers, such as Persian, cut into 1-inch pieces
1 bunch radishes (about 10), trimmed and quartered
1 red bell pepper, cut into 1-inch squares
1 small onion, finely chopped
3/4 cup chopped fresh cilantro
1 1/2 teaspoons allspice
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 15 ounce can chickpeas, drained and rinsed
Greek yogurt (optional)
Directions
In a jar, combine 5 tbsp. of the oil with the lemon zest and juice, vinegar, sugar and garlic. Screw on the lid; shake to blend. Season the vinaigrette with salt and pepper.
In a large bowl, combine the tomatoes, cucumbers, radishes, bell pepper, onion and cilantro. Toss with the vinaigrette; season. Transfer to a platter; create a well in the center of the salad.
In a small bowl, combine the allspice, cardamom, cumin and 1/4 teaspoon salt; spread the spices on a large plate. Roll the chickpeas in the spices to coat. In a large skillet, heat the remaining 1 tbsp of oil over medium. Add the chickpeas; fry until warmed through, shaking the pan occasionally, 2 to 3 minutes.
Spoon the chickpeas into the center of the salad. Dollop with yogurt, if using.
Recipe courtesy of Rachael Ray Magazine
NOTE: I substituted one English cucumber for the two smaller Persian ones, and I subbed red wine vinegar for the sherry vinegar.
Makes six servings
Ingredients
6 tablespoons olive oil
1 lemon, zested, plus 2 tbsp. juice
1 1/2 teaspoons sherry vinegar
1 teaspoon sugar
1 clove garlic, chopped
2 large tomatoes, cut into 1-inch cubes
2 small cucumbers, such as Persian, cut into 1-inch pieces
1 bunch radishes (about 10), trimmed and quartered
1 red bell pepper, cut into 1-inch squares
1 small onion, finely chopped
3/4 cup chopped fresh cilantro
1 1/2 teaspoons allspice
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 15 ounce can chickpeas, drained and rinsed
Greek yogurt (optional)
Directions
In a jar, combine 5 tbsp. of the oil with the lemon zest and juice, vinegar, sugar and garlic. Screw on the lid; shake to blend. Season the vinaigrette with salt and pepper.
In a large bowl, combine the tomatoes, cucumbers, radishes, bell pepper, onion and cilantro. Toss with the vinaigrette; season. Transfer to a platter; create a well in the center of the salad.
In a small bowl, combine the allspice, cardamom, cumin and 1/4 teaspoon salt; spread the spices on a large plate. Roll the chickpeas in the spices to coat. In a large skillet, heat the remaining 1 tbsp of oil over medium. Add the chickpeas; fry until warmed through, shaking the pan occasionally, 2 to 3 minutes.
Spoon the chickpeas into the center of the salad. Dollop with yogurt, if using.
Recipe courtesy of Rachael Ray Magazine
NOTE: I substituted one English cucumber for the two smaller Persian ones, and I subbed red wine vinegar for the sherry vinegar.