Chickpea and Goat Cheese Salad
July 09, 2006
I can't seem to the put the Jaime Oliver essential family cookbook down lately. This is the latest creation of his that I tried and absolutely loved--especially now in the summer time with the World Cup game in play. While I prepared this dish with goat cheese (soft chevre) I recommend a hard feta unless you don't mind the creamy goat cheese giving way to the liquid of the salad. The output of this recipe is very small, so feel free to double it if you want leftovers for lunch.
You will need:
- 1 can of chickpeas, drained
- 2 minced garlic cloves
- 1/4 red onion, diced
- 1 vine ripened tomato, diced
- juice of one lemon
- 5 tbsp olive oil
- handful of chopped fresh mint
- handful of chopped fresh basil
- large handful of crumbled feta
- chile piquin for spice, salt and pepper to taste
Just combine all of the ingredients above in a mixing bowl and let rest for 10 minutes before eating. I served these over a bed of organic lettuces. He recommends actually heaitng the chick peas in a pan and mushing about 10% of them up for a creamy texture. I didn't want a warm salad, so I decided to just toss the ingredients around like a loose salad. The result: a light, protein rich summer salad, perfect with a glass of white wine and a side of rustic french bread.
Labels: garbanzo beans, goat cheese, herbs, salad
