Receta Chickpea Salad over Fresh Baby Bibbs
Fresh lettuce from the garden…
By Eliot, on April 5th, 2011
In between gardening all weekend, I was able to treat myself to a mani/pedi. While the nail tech was working her darndest to get my feet in shape for summer and sandal weather, I took the time to read through some of my cooking magazines. As I perused the April edition of Bon Appetit, I turned to Molly Wizenberg‘s column. (Loved her book, A Homemade Life.)
There, she talked about about a well-stocked pantry and how that can be the way to a girl’s heart. She shared a recipe that her husband whipped up for her—”Chickpea Salad with Lemon, Parmesan, and Fresh Herbs.”
The recipe sounded wonderful, so on the way home from the salon, I picked up some lemons and canned chickpeas.
The recipe called for 2 T. of fresh herbs. I used a little more than that.
I originally made this for a side dish for supper.
Absolutely loved this salad.
We had the leftovers for lunch on top of baby bibb lettuce straight from our garden. (Yes, from the garden, not the greenhouse—growing season is here!!!!)
So, for a light lunch, I would use the following recipe. (This is adapted from Molly’s recipe—see the link above.)
Chickpea Salad over Fresh Baby Bibbs
- 2 cans garbanzo beans (Molly recommended Goya brand and I have to agree.)
- 1/4 c. fresh herbs (A combination of basil and Italian parsley works well, but I think it would be just as good with basil only.)
- 1/4 c. fresh lemon juice
- 1/8 c. extra-virgin olive oil
- 1/8 c. canola oil
- 2 cloves garlic, minced
- 1/2 c. grated Parmesan
- sea salt and fresh ground pepper
- Baby Bibb Lettuce leaves (about one small head per serving)
Drain and rinse garbanzo beans. Place in mixing bowl and set aside.
Whisk together remaining ingredients and combine with beans. Let set for four hours (or even overnight).
Served over lettuce.
I doubled the original recipe, messed with the oil a bit, cut down the Parmesan, and added fresh pepper.
Chickpeas