This little salad only has five ingredients, so make sure that they’re all of good quality. There’s no room for second-rate pantry closet cast-offs here, so don’t even think about it, missie. First of all, be sure to use a good brand of chickpeas. I would never have thought about this sort of thing prior to meeting Brandon, Mr. Chana Masala Man, but he’s got me convinced: the best canned chickpeas are produced by Goya, Bush, and Trader Joe’s. Other brands, such as generic supermarket ones, can be mealy, bland, and / or mushy, rather than firm, fat, and earthy-sweet. Also, get out your best olive oil – one you’d want to eat from a spoon, if you’re into that sort of thing. We like to use a dash of this luscious brand, to which we were introduced by the lovely Tea. It really seals the deal.
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tsp. fresh lemon juice
- 1 ½ tsp. olive oil
- A pinch of salt
- ¼ cup loosely packed shredded Parmigiano Reggiano
Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.
Note: This salad keeps well in the fridge and is, in my humble opinion, best eaten cold.
Yield: 2 servings
tags: vegetarian
source: http://orangette.blogspot.com/2007/01/brown-bag-it.html