Chickpea salad with sun-dried tomato vinaigrette is the perfect side dish for those summer dinners on the deck. Serve it with a nice rotisserie chicken and some tzatziki and a glass of chilled white wine. With anything grilled really. The perfect summer meal.
It’s super easy to make. Toss some sun-dried tomatoes in the blender along with lemon juice, olive oil and salt and pepper. Toss together some chickpeas with a some red peppers and onions.
Mix in a bit of crushed garlic and parsley. Let it sit at room temperature for about an hour to let the flavours come together. Add some cucumber at the last minute.
If you want to mix it up a bit you can add some chopped jalapeño or crushed red chilies. It’s generous on the garlic as written. If you aren’t a big garlic fan, cut it down to one clove.
Take this recipe and play with it. It’s really more of a guideline anyway.
Chickpea salad with sun-dried tomato vinaigrette. Simple. Summery. Delicious.
chickpea salad with sun-dried tomato vinaigrette
Ingredients
- 38 oz canned chickpeas two 19 oz cans
- 1 red pepper diced
- 1/2 large red onion diced
- 2 Lebanese cucumbers diced
- 2 cloves garlic crushed
- 1/2 cup parsley chopped
Sun-dried tomato vinaigrette
- 6 sun-dried tomatoes in oil
- 2 tbsp lemon juice about 1/2 a lemon
- 1/4 cup olive oil
- enough water to blend 2 or 3 Tbsp
- 1/2 tsp kosher salt
- black pepper to taste
Instructions
- Blend all the dressing ingredients together.
- Combine the chickpeas, red pepper, onion, garlic, parsley.
- Mix in the dressing.
- Let sit at room temperature for about an hour.
- Add the diced cucumber.
- Adjust salt and pepper to taste.
Notes
Nutrition
Beef rogan josh is one of the first Indian curries I ever learned to cook. I got it from Madhur Jaffrey’s first book and I thought I was the cat’s meow.
People raved. It became a house favourite. It was pretty good. But this is better. Much better.
Beef rogan josh is slow food
You can’t rush this rogan josh. No way. Homestyle curries take time. Beef takes time. But it’s time that makes it all come together.
This is no different than any other beef stew. You need to go slow. This is a braise. And braising cannot be rushed. It’s a good thing. The house will smell incredible. You will be pleased with what you cook.
Take the time to brown the beef
Browning meat is not about colour. That’s a nice byproduct sure. But it’s about flavour. Depth of flavour. Complexity. There’s this thing called the Maillard reaction that happens when you brown.
Basically something wonderful happens when the amino acids and reducing sugars in the meat hit heat. Complex chemistry. Food science. But you don’t need to worry about that if you don’t want to. All you need to know brown is better. Way better.
