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Summer Chickpea Salad

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from Side Dishes: Creative and Simple by Chef Didi Davis

Serves 4 to 6

This marinated salad of chickpeas, corn and tomatoes has a Spanish feel with its dressing of sherry vinegar and orange-scented oil. Serve with lamb chops, pork tenderloin, chicken legs, shrimp, lobster, salmon, or burgers of any flavor.

Orange oil is available in specialty food shops. However, orange zest can be used as a substitute.

2 cups cooked chickpeas (or substitute a 19 ounce can, rinsed and well drained)
1 cup cooked corn kernals (1-2 ears)
2 medium tomatoes (about 1/2 pound), cored and diced
1/4 cup minced red onion
1-2 tablespoons Dijon mustard
2 tablespoons sherry vinegar
Himalayan Pink Salt
Freshly ground Comet's Tail Pepper
6 tablespoons extra-virgin olive oil
1/2 teaspoon orange oil or 1/2 teaspoon grated orange zest
1/4 cup chopped fresh parsley or snipped fresh chives

Place the chickpeas, corn, tomatoes, and onion in a medium serving bowl. Toss to combine. In a small bowl, place 1 tablespoon mustard, vinegar, a pinch of salt and some pepper. Whisk to combine. Slowly whisk in the olive oil and orange oil or orange zest. Add the parsley or chives. Taste for seasonings and correct, adding more mustard, salt and pepper if needed.

Pour the dressing over the salad and toss thoroughly. Marinate 1 to 2 hours in the refrigerator, toss, taste for seasonings and add salt and pepper as needed, then serve.

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