I pick up a can of chilies in adobo sauce, in the Mexican isle. I puree them in my "bullet" blender.
Chickpea Salad with Basil and Pine nuts
Chickpea Salad with Basil and Pine Nuts
This salad is as easy as it is delicious. When you need a quick, high protein, pick me up, reach for this recipe.
1 15-oz. can chickpeas, drained and rinsed
2 T. red onion, finely chopped
1/2 c. red or yellow bell pepper, chopped (or mix red and yellow for added color)
1/4 c. toasted pine nuts
1/4 c. fresh basil leaves, cut into ribbons
1-2 T. chopped sundried tomatoes (optional)
2 T. olive oil
1 T. fresh lemon juice
1 t. fresh chili paste
Salt and pepper
Rinse the chickpeas and put them in a bowl. Add the onion, peppers, toasted pine nuts, and basil ribbons. In a small bowl whisk together the oil, lemon juice, and pepper paste until emulsified. Pour over the salad and toss everything to combine. Taste and season with salt and pepper.
I like to serve this with a hearty slice of bread to mop up the juices. For an alternate presentation, you can lightly mash the chickpeas and pile the mixture onto grilled or toasted bread as a super easy and super tasty bruschetta.
Hi Joan, The chili paste I use is called Sambal Oelek and can be found in Asian sections of most supermarkets or in Asian markets. Alternatively, in a pinch, a few drops of tabasco can be used.
Yum, yum! This is such an excellent source of a protein filled lunch, a snack, or a salad/side dish. I have been giving everyone I know this recipe as it takes such little time to make! We did not have chili paste so we added some hot sauce to the dressing and it was delicious still. I also had pureed red peppers that I added (fussy kids in my home!) and this proved to be a nice texture and ALL of my 3 children ate this dish up! Many thanks for all of your wonderful vegetarian ideas!
Hi Lexi, Thanks so much for writing and for asking a good question. Really the only way to get more bite out of your chickpeas is to make them from scratch. It's really easy and well worth it. Soak the chick peas at least 8 hours or overnight. Pour off the soaking water, and drop the beans into a large pot (4-6 quarts), cover them twice over, usually 6-7 cups of water, a teaspoon of salt and bring them to a boil. Lower the heat and simmer covered about 45 minutes to an hour. Check them after 45 minutes and see if you like the texture. You don't want them to be too undercooked or they will surely give you some problems in the 'back end'. You'll have a good four-five cups of beans, so use them quickly or freeze half. They can sour a bit within a week or so. Let me know how it goes! take care. Toni
My mom is Christine. She wrote to you a couple of times. She is probably going to use all your recipes. We were watching you this morning. You made chickpea soup.My mom wrote down your recipe and we will probably have that for dinner. Now i'm not a fan of chickpeas, but is there a way to make them harder? Not so hard that I crack my tooth, but crunchy? :P
By fresh chili paste I mean not dry chili flakes. My all time favorite is Sambal Oelek, which is a wonderful blend of red chili peppers, vinegar and salt. It's very inexpensive, available in most markets in the Asian section and works really really well with just about anything you want an added kick to. Dry chili flakes will work, but they lack the tartness and tangy heat of this paste. If you can't find it try this link below. It's great stuff.