Tuesday, July 5, 2011

Garbanzo beans summer salad

I started out to make usli but then I saw the 1/2 box of grape tomatoes and then I saw this recipe for Bloody Mary Salad. Time to put inspiration into action.
For the pickled onions
1/3 rd of a large Walla Walla or other sweet onion cut into very thin slices
1 tbsp seasoned rice vinegar
1 tbsp of plum vinegar
a pinch of salt
For the salad
 2 cups cooked garbanzo beans aka chick peas
1 standard plastic wrapped English Cucumber
1 pint grape tomatoes
Pickled onions to taste
1/2 tsp cumin powder
1/4 tsp paprika
1/8 tsp red chilli flakes
1/2 tsp curry leaf powder
1 tsp canola oil or other mildly flavored oil (grapeseed or walnut would be my choice here)

Slice the onions thinly and put into a non reactive dish. Cover with the vinegars and give one light shake with your salt sprinkler over the surface. Cover, shake and leave aside until you prepare the rest of the ingredients.

If using canned chick peas, rinse well and drain and dump into a large salad bow;
Dice the cucumber
Halve the grape tomatoes
Chop half the pickled onions. Save the rest to top your sandwich the next day.
Add these to the salad bowl.
Make the dressing in the bowl. Add the cumin, paprika and the curry leaf powder and the oil. Toss to combine. Taste - Add the chilly flakes if you would like more heat and more pickling liquid to adjust the acidity.
Let sit for at least 15 minutes before serving.

Note: Curry leaf powder is available in most indian grocery stores.

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