Recipe

Chickpea Salad With Sundried Tomatoes Feta And A Fistful Of Herbs Recipe

Add Step-by-Step Photos	Nuggle / All my dishes 1 year, 3 months ago My own recipe. The fistful of herbs is literal; I head outside to our herb boxes and pick whatever needs pruning or strikes my fancy. Once I have a fistful, I know I have enough. One caveat, I have small hands. Notes: Canned chickpeas are a convenie... More Prep:15m Cook:4m Servings:5	Nuggle
	easy colorful vegetarian vegetable cheese summer spring fresh herb

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Ingredients

1/4 large red onion, sliced wafer thin

2 tablespoons (30 ml) red wine vinegar

Salt

6 tablespoons (90 ml) olive oil

A good pinch, about 1/8 teaspoon, red chili flakes (optional)

1-2 cloves garlic, sliced wafer thin

8 sundried tomatoes, julienned

2 cups (500 ml) chickpeas (garbanzo beans)

1 teaspoon (15 ml) English mustard

Freshly ground black pepper

Approximately 1/2 cup (125 ml) of mixed herbs; examples include parsely, lemon thyme, coriander/cilantro, basil, oregano and mint

5 ounces (150 g) goats milk feta cheese

Directions

In a small bowl, douse the red onion with the vinegar. Sprinkle over a good pinch of salt, then use your fingers to squish the mixture a bit - this will work the salt into the onions and expedite the breaking down of their acrid bite. Set aside.

In medium saucepan over medium-low heat, warm the olive oil, garlic and red chili flakes. If there is any sizzle at all, turn the heat to low. Once the oil is fragrant and the garlic turns translucent, turn off the heat. Add the sundried tomatoes and chickpeas at this point, allowing them to steep as the oil comes to room temperature. This step of bathing the chickpeas in the warm oil is wholly optiona, but I feel it imparts more flavour into the beans.

Once the oil has cooled, remove the tomatoes and chickpeas from the saucepan and put them into a large bowl (keep the oil, set it aside). Do the same with the onions, adding them to the salad but reserving the vinegar.

In that vinegar bowl, whisk in the mustard, salt and pepper. Whisking constantly, slowly drizzle in the steeped olive oil. Once the vinaigrette is emulsified and thick, coarsely chop the herbs and add to the bowl. Pour this dressing over the chickpeas and tomatoes. Toss to combine.

Crumble over the feta, then fold gently to distribute. Check for seasoning. Refrigerate for at least 2 hours for the flavours to combine. Can be served cold or at room temperature.

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Comments

lollya 1 year, 3 months ago said:
CAN I COME OVER? THIS LOOKS FANTASTIC!!!! oh my. in caps even!

pleasantvalleycabins 5 months, 3 weeks ago said:
Mmm, this sounds so good! I will definitely give it a try sometime soon. You might like my "Not Your Mama's 3 Bean Salad". Thanks for sharing.

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