In the proverbial case of whether the chicken or the egg comes first, often times we get an egg around here. Case in point: The Wife loves hummus but didn’t really eat a lot of chickpeas growing up. (I think that my father-in-law finds them offensive.) It was not until I started incorporating them into salads and meals that she really was exposed to them.
They are pretty harmless, all things considered. They don’t really taste like much on their own, instead absorbing the flavors around them. In this case, we have lemon, garlic and roasted tomatoes.
The original recipe called for sundried tomatoes, but I wanted something that didn’t taste so processed. The Mediterranean Olive Bar at Wegmans carries oven roasted tomatoes so that was a nice alternative. Of course the recipe also called for herbamare, a fortified salt-based seasoning that vegans use to make up for the missing nutrients in their diet. That’s what I get for going to a vegan cooking website.
WHAT DID THE WIFE SAY:
WILL IT MAKE ANOTHER APPEARANCE:
Chickpea and roasted tomato salad
Adapted from Healthful Pursuit
- 3 cups chickpeas, cooked and drained
- 1/2 cup sundried or roasted tomatoes, drained
- 1/4 cup fresh basil leaves, julienned
- 3 tbsp. fresh lemon juice
- 2 tbsp. extra virgin olive oil
- 1 tbsp. apple cider vinegar (the original called for a raw version of this…I couldn’t even tell you where to find this…)
- 1/4 tsp. sea salt
- Zest from 1/2 lemon
Combine all ingredients in a mixing bowl. Cover and refrigerate 24 hours to let the flavors mingle.