I guess you could say I'm a late addition to the chickpea loving fold. I can't remember ever eating them as a kid and if I did, well obviously they weren't memorable. Now I love them. I started eating chickpeas both as a snack (delicious baked!) and in my main meals about a year ago. While they don't get used as often as my fav the kidney bean, they are on frequent rotation in Casa de Heather.
I'm also a just now finding out about Orangette. My blog has been up for over a year now and I'm really surprised I've missed out on all the gooddies that Molly has over there. Maybe I was just going through a duhhhh phase (or I'm just a oblivious...that could be it). During a slow period at work one day (and it was a very, very, very slow day as usual), I went through the archives and found so many recipes that I wanted to try.
The first one was this chickpea salad with lemon and parmesan. It was simple and I had all the ingredients on hand for once. Score! It whipped up in a flash and was chilling in the fridge in no time. Naturally, I kept taking a bean here and there because it was so tasty!
I roasted up some zucchini to go alongside and had quite the yummy dinner. At first I didn't think that one little can of chickpeas was going to be enough but it turned out to be very filling. I got 3 servings out of it to my surprise. The longer this sits in the fridge, the better it gets. I took some to lunch the next day and was so happy with it. Perfect for a work lunch!
Thanks to Molly for giving me permission to post her recipe! As I told her in my email, I'm sure I'll be back again with another delicious recipe of hers that I'll want to post! She has such a great selection!
Chickpea Salad with Lemon and Parmesan
Adapted from Orangette
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 (I used grated)
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 best eaten cold.
Yield: 2 servings
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2 Treats for Charlie:
And I had to re-read the recipe twice looking for the chicken ;o)
BUT now I'm thinking I might have to add some chickpeas to my chicken salad from yesterday. Love chickpeas!
Oblivious, duhhhh phase - I tend to think not Heather. Over the course of time you'll find there are ALOT of amazing food blogs on this internet and it's really too many to know. I think you may just be experiencing the thunk on the forehead "Wow there is such an amazing world out here." It's really fun.
You've inspired me to try this recipe! And yes, Molly has a ton of good recipes on her site, doesn't she?! Well I sure hope you wouldn't mind having Foodista readers directed to your blog. It's easy, just add your choice of widget and you're all set!
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