Wednesday, August 15, 2012

Mediterranean Chickpea Salad

Tonight's another dinner alone, perfect for a supper salad! Jeff's in his room jabbering away on his headset, occasionally cracking me up with the pure silliness of his conversation. The crows have gone to bed, but the night is alive with the sounds of insects and frogs. I had a delicious supper and am about to crawl under the covers to watch my first episode of "The Vicar of Dibley." Everyone says I remind them of her. Anyway, I got this wonderful salad recipe from "The Splendid Table's How to Eat Supper," one of my favorite cookbooks. I had an orange with it & some sparkling water with a shot of grapefruit syrup. Good stuff. This is my adaptation of the recipe:

1 clove garlic
2 cans chickpeas, drained & rinsed
1 c. Cherub tomatoes, halved
1/2 c. pitted kalamata olives
3 heaping tbsp. capers
1 shallot, chopped
A handful of torn basil
1/4 c. olive oil
1/4 c. lemon juice
Salt & pepper
Orange zest

Rub a salad or serving bowl with garlic. Gently mix chickpeas, tomatoes, olives, capers, shallot, and basil. Mix rest, add to salad, & toss so everything is coated with the dressing. Serves 4.


Stacy Caballero said...

I can envision this on top of a bed of mixed greens! Supper tonight, or maybe tomorrow. Stacy

Daria de la Luna said...

Ah, that's what to do! I was thinking if I ever serve it for company, I will make a green salad alongside, but why not incorporate the green salad on the platter? Perfect!