Saturday, September 21, 2013
Not entirely unlike Jane Brody's Tricolored Chickpea Salad
When we made our meal plan at the beginning of the week, we had several onions, but had used them all by Thursday when I planned to make the chickpea salad from Jane Brody. It seemed silly to go to the store just for onions so I made due with what we had. Two carrots were sliced and boiled in our indispensable cast-iron dutch oven. To these I added some smallish potatoes, cut in half, and a handful of string beans, which were a substitute for the green peas the recipe called for. I cooked everything until the potatoes were soft, then added a can of drained and rinsed chickpeas. Here the recipe calls for sauteeing onions and garlic, and instead I just threw in a few pinches of garlic salt. I then added a dollop of apple cider vinegar and some fresh herbs. All was tossed together and then divided onto two plates. It was topped with feta cheese (in place of the Swiss Brody calls for). This was really good, and was paired well with our homemade Pinot Noir.