Wednesday, August 25, 2010
Please excuse the photo; our camera was on it's last leg last week, so some of the last pics from it are horrible. Good news is that we've replaced the camera and I'll be posting clearer photos beginning tomorrow.
I made this salad last week and Shane and I loved it. Kat is, unfortunately, something of a picky eater, so wouldn't take more than one bite of it. I based this recipe on the one you can find at Darcy's Kitchen Kapers. I made a few changes, only because I needed/wanted to use what I had on hand and not have to run to the store. It's a very forgiving recipe; I think it will work fine with whatever you have on hand. I also think changing the herb from cilantro to basil would make a very good salad.
Here's my version, which is sure to show up on our table again soon.
3 cups coarsely chopped tomatoes (about 4 medium, I used both red and yellow)
2 cups cooked, drained chickpeas (also known as garbanzo beans; can used canned)
Several slices of cold-pack dill pickles, chopped (I used some I'd made a couple of weeks ago)
1 cup chopped green pepper
1 cup snipped fresh cilantro (I found some finely minced cilantro "paste" at a store and used1-2 t. of that)
1/4 cup finely chopped onion
1/2 cup olive oil
1/4 cup of the brine from the pickles (it's what I had handy; you could use white vinegar instead)
1 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
1/8 teaspoon sugar
In a bowl, combine the tomatoes, chickpeas, pickles, green pepper, cilantro, and onion. Set aside. In a small bowl or jar with a lid, combine the oil, vinegar, salt, garlic, and sugar and mix (or shake) well. Pour over the vegetables and lightly toss to coat. Cover and chill for a couple of hours and serve. Makes 8-10 servings.
Posted by Annie Jones at 9:56 AM