The Sensitive Kitchen

Saturday, June 18, 2016

Mediterranean Chickpea Salad

Cooking your own chickpeas elevates this recipe from tasty to exceptional. The hot chickpeas soak up all the flavors and taste even better the next day. Golden raisins are a sweet surprise as they match the color of the chickpeas. Serve on a hot day with crusty bread, marinated olives, and Manchego cheese. 

3 1/2 c hot cooked chickpeas
6 Tbsp extra-virgin olive oil
3 Tbsp balsamic vinegar
3/4 tsp Dijon mustard
1/2 tsp salt, more to taste
1/4 tsp pepper, more to taste
3/4 c raisins
1 roasted red pepper, chopped
3 scallions, sliced
1/3 c flat-leaf parsley, minced

Mix oil, vinegar, mustard, salt and pepper. Whisk to combine. Pour over hot chickpeas. Stir to blend. Add remaining ingredients. Let stand at room temperature for several hours or refrigerate overnight. Serve at room temperature. 

Southwestern Egg Salad

This very flavorful twist on egg salad has just a tinge of heat. Use more jalapeño if your family likes it spicier. 

6 eggs
1 jalapeño chile (roasted if you have it), seeded and minced
2 Tbsp sour cream
2 Tbsp mayonnaise
2 Tbsp Greek yogurt
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/8 tsp turmeric
1 handful cilantro, chopped

Place eggs in a saucepan with cold water to cover. Bring to a boil, then remove from heat, cover, and let stand 20 minutes. Drain and cover with tap water. Peel once cool enough to handle.

Cut eggs in half. Chop whites; place yolks in a serving bowl. Mash with a fork. Add jalapeño, sour cream, mayonnaise, Greek yogurt, cumin, salt, pepper and turmeric. Stir until creamy and well blended. Stir in cilantro and reserved whites. 

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