Anytime I’m making something as simple as the following recipe is, I feel the least I can do is cook my own chickpeas. So all you need to do is have some in the fridge, or soak them the night before. Because I use chickpeas so regularly, I’ve gotten in the habit of soaking and cooking some once a week. At the least, they make for a fast snack. Plus, my temptation to eat hummus by the bucket loads, a la You Don’t Mess with The Zohan, is perpetuated by having them so accessible.
For the record, this sauce is dangerously delicious. I’m convinced it would be tasty on more than just this salad, starting with an easy addition to plain grains. And for you brown baggers, this salad not only keeps well in the fridge, but still tastes lovely a few days later.
Serves: 6 (really depends on what else, if anything, this is served with)
Source: Clean Food by Terry Walters
2 lbs cherry tomatoes
3 C cooked chickpeas (1-1/2 C dried chickpeas)
4-5 scallions, chopped
1 garlic clove, peeled
1 large bunch cilantro (about 1 C) – I trimmed the stems
1/2 C extra virgin olive oil – I used 1/4 C olive oil, 1/4 C water
Juice from half a lemon
Sea salt & freshly ground pepper
- Soak the dried chickpeas overnight, or used canned if you’re short on time. An hour before wanting to prepare the salad, rinse the beans and cook them appropriately. Allow the beans ample time to cool (unless you don’t mind eating this with warm beans).
- Cut tomatoes in half and place in large bowl with chickpeas and scallions.
- With a food processor running, drop in the whole garlic glove and mince. Turn off processor, scrape down sides, add cilantro, olive oil (and in my case water), lemon juice, salt and pepper. Pulse to combine.
- Drizzle dressing over salad, toss to coat and serve.