Ottolenghi's Spiced Chickpeas & Fresh Vegetable Salad
Wonderful colors and flavors in this salad, exactly what we expect from Ottolenghi. What I think you'll really appreciate is this is a super alternative to potato salad or even a tossed salad for a picnic or pot luck. Easy to make for a crowd. The recipe says it serves 4, but I thought it went farther than that. Especially for a side salad.
Note: the chickpeas need to soak overnight.
Spiced Chickpeas & Fresh Vegetable Salad
From Jerusalem by Yotam Ottolenghi
1/2 cup dried chickpeas
1 teaspoon baking soda
2 small cucumbers
2 large tomatoes
8 ounces radishes
1 red pepper, seeded and ribs removed
1 small red onion, peeled
2/3 ounce cilantro leaves, coarsely chopped
1/2 ounce flat leaf parsley, coarsely chopped (I used curly because I had some left)
6 tablespoons olive oil
grated zest of 1 lemon plus 2 tablespoons juice
1 1/2 tablespoons sherry vinegar
1 clove garlic, crushed
1 teaspoon superfine sugar
1 teaspoon ground cardamom
1 1/2 teaspoon ground allspice
1 teaspoon ground cumin
Greek yogurt (optional)
salt and freshly ground black pepper
Soak the dried chickpeas overnight in a large bowl of water with the baking soda. The next day, drain cover with water twice the volume of the chickpeas and simmer for an hour or until tender. Drain.
Dice the tomatoes, red pepper, cucumber, radishes and onion. Mix in a bowl with the cilantro and parsley.
Make the vinaigrette:
Mix 5 tablespoons of the olive oil with the lemon juice, zest, vinegar, garlic and sugar and mix well to form a dressing. Season with salt and pepper and pour over the salad, tossing lightly.
Make the chickpeas:
Mix together the cardamom, cumin, allspice, some salt and 1/4 teaspoon of sugar in a bowl and toss in the chickpeas. Shake to cover well.
In a frying pan, heat the remaining olive oil and fry the chickpeas for 2-4 minutes , gently shaking the pan so they cook evenly.
Divide the salad among 4 plates, spoon the chickpeas on top, keeping the edges of the salad clear. Optional: add some Greek yogurt, stir it in to make the salad creamy.