randomstring

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.
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