Dish of Chickpea Salad with Herbs
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Chickpea Salad with Herbs


California
Serves:
Effort:
Sched:
DoAhead:  		 2 #
**
30 min
Best		 A really delicious salad, and easily made. It's a great party salad as it can be made ahead and it won't wilt on the buffet.

2 15
4
5
1
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2
2
2
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2
1/2
3
1
1
1/4
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a/r
oz
oz
oz
oz
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T
T
T
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T
c
T
t
t
t
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can Chickpeas
Onion, red
Celery
Serrano Chili (1)
-- Herbs
Mint
Parsley, flat
Cilantro
-- Dressing
Lemon Juice
Yogurt (2)
Mayonnaise
Dijon Mustard
Salt
Pepper
-- Garnish
Scallions
Make   -   (30 min + rest)
  1. Drain CHICKPEAS and rinse.
  2. Cut ONION in half lengthwise, then make two lengthwise cuts, but not all the way to the root, so you have three wedges per half. Now slice fairly thin crosswise. Mix with Chickpeas.
  3. Trim away base end and second joint from Celery and cut into small dice. You should have about 2/3 cup. Cut SERRANO into narrow strips lengthwise, then slice strips fine crosswise. Mix all with Chickpeas.
  4. Remove all HERB Leaves from stems. Discard stems and chop Leaves small, but not too fine. You should end up with around 1/3 cup moderately packed.
  5. Squeeze LEMON JUICE. Whip together all Dressing Items and pour over Salad. Stir until beans are evenly coated. Give it some rest in the fridge for flavors to blend if you have time.
  6. Serve cool, garnished with Scallions.
NOTES:

  1. Serrano:

      One whole serrano makes this salad pleasingly sharp by Southern California standards. If you're from the Frozen North and have yet to make your peace with the Chili Gods, you may want to use half a Serrano - but no less!

  2. Yogurt:

      This is to be a high quality, plain, unflavored, natural, full fat Yogurt. In other words, if you've seen it advertised on TV, it's probably unsuitable for this recipe.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
9gp_chkpea1 200915 ajg & var   -   www.clovegarden.com
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