Another in a line of recipes prompted by my need to clean out the refrigerator so I can fill it back up with new, fresh food. It’s especially important at this time of year when I’m hitting so many farmers’ markets for local fruits and vegetables.
This time, I had reconstituted a bunch of dried chickpeas to make hummus and another recipe I’d been wanting to try. When I figured out I was missing a key ingredient for the second recipe, was hungry and needed something NOW, this salad was what I came up with.
Here’s how it went.
Got some dried chickpeas.
Following the instructions used to make hummus found here, the chickpeas are ready for the salad.
Started the chopping.
Diced red onion.
Found a zucchini in the refrigerator, so used it too. This recipe could have included that in the title, but that would have made it too long.
Mixed the chickpeas, red onion and zucchini together in a bowl.
Made a vinaigrette. When you remember that the basic formula is 1 part acid (lemon juice, vinegar) to 3 parts oil (olive, grapeseed, avocado), it’s easy. This time, it was rice wine vinegar and olive oil.
Rice wine vinegar is added.
Some pepper too.
Shook that to mix, then added it to the chickpeas and vegetables.
Then crumbled some feta cheese.
Added that to the chickpeas, red onion and zucchini. I waited to add the feta so it wouldn’t get too broken up in the mixing.
I was hungry and ate some right away, but it was better the next day when the flavours had come together.
Chickpea, Red Onion and Feta Salad.
This is a salad open to improvisation: if I’d had leftover corn or felt like opening a can, or had a red pepper in the refrigerator, that could have gone in this salad. Some fresh chopped herbs like parsley or tarragon would have been welcome too. Be creative!
Chickpea, Red Onion and Feta Salad
2 cups chickpeas
1 red onion, diced
1 zucchini, diced
1/2 cup feta cheese, crumbled
1/8 cup rice wine vinegar
3/8 cup olive oil
good pinch of salt
two good grinds of the pepper mill
In a medium bowl, mix together chick peas, red onion and zucchini. Mix to combine.
In a bowl, make the vinaigrette whisk together the vinegar, salt and pepper. Pour the oil in a slow, steady stream, whisking to emulsify. Add the vinaigrette to the mixed chickpeas and vegetables and toss to combine.
Add the feta cheese to the salad and toss just to combine. Refrigerate for 2 hours to meld flavours.