Monthly Archives: April 2010

delicious salad!

Spring is here and I’m pretending it’s summer. Basically, this means bare legs even though it’s too cold, subbing gin and tonics for whiskey, and eating salads so happily. Last week I made this delicious chick pea salad, and then I made it again, and then Annie made it for our cookbook club, and it just keeps getting better. The recipe is from Falling Cloudberries, which is beautiful but, as we decided, very liquidy. Annie and I both judiciously decided to substitute a tablespoon or two of oil instead of using a cup of oil. It works, for real.

    SL740722

  • 1 can chick peas
  • 1 red onion
  • 5 cloves garlic
  • 3 hot chili peppers
  • 3 scallions
  • handful coriander
  • handful parsley
  • juice of 2 lemons
  • 2 handfuls of feta
  • salt and pepper
  • olive oil

Salads are salads and I don’t really believe in serious measurements when it comes to salad.  Add more of anything you love, and you will probably love it more.  Fry the diced onions, garlic and peppers, season them and let them cool as much as you can.  Add in the chick peas (the author recommends peeling the skins off but that feels like a lot of work for a meal that would otherwise take ten minutes), the chopped greens, the feta and the lemon juice.  I think feta is kind of a lame cheese, so I subbed in oka once, and do not recommend it.  Stick with the feta!  This is a good salad!