A great Spanish, North African, and Middle Eastern salad. A balance of cold and fresh salad with the warm chickpeas is surprisingly tasty. Serve as is or with plate of hummus or pita bread or fried cauliflower with tahini.
1/2 cup (100 g) organic dried chickpeas (also called garbanzo beans) or canned garbanzo beans
Serves 4
1/2 cup (100 g) organic dried chickpeas (also called garbanzo beans) or canned garbanzo beans
1 tsp. (5 g) backing soda (bicarbonate of soda)
2 small organic cucumbers
2 large organic tomatoes
8 1/2 ounces (240 g) organic radishes
1 organic red bell pepper
1 small organic red onion
some cilantro and parsley leaves, chopped
6 Tbs. (90 ml) olive oil
zest of 1 organic lemon + 2 Tbs. (30 ml) juice
1 1/2 Tbs. (20 ml) sherry vinegar
1 crushed organic garlic clove
1 tsp. (4 g) each: organic sugar, ground cardamon, allspice, and cumin
optional: (dairy-free) plain organic yogurt
A. Dried beans:
1. Soak overnight in a large bowl with plenty of cold water and the baking soda.
2. Next day, drain, place in a large saucepan, and cover with water twice the volume of the chickpeas.
3. Bring to a boil and simmer, skimming off any foam, for about an hour, until they are completely tender, then drain.
A. Canned beans:
1. Skip the soaking and baking soda.
B. Salad:
1. Dice the cucumber, tomato, radish, onion, and bell pepper.
2. Mix in a bowl with the cilantro and parsley.
3. In a jar, mix 5 Tbs. (75 ml) oil, lemon juice and zest, vinegar, garlic, and sugar. Mix well. Season with black pepper to taste.
4. Pour the dressing over the salad and toss lightly.
5. Mix together the cardamon, allspice, and cumin. Spread on a plate.
6. Toss the (cooked) chickpeas in the spice mixture to coat well.
7. Heat the remaining oil in a frying pan over medium heat and lightly fry the chickpeas for 2-3 minutes. Keep warm.
8. Dive the salad among four plates, arranging in a large circle, and spoon the warm spiced chickpeas on top, keep the edge of the salad clear.
9. Optional: drizzle yogurt on top.
-modified Jerusalem
