Sorry for the delay in posting! Unfortunately I still don’t have power at my house, fortunately my uncle and his family are on vacation so we moved into his house for the time being. I’ve also been busy doing a Peripheral Blood Stem Cell donation (a type of bone marrow donation). I signed up through DKMS Americas to be a donor in case someone with a type of blood disease was a stem cell match (you do a cheek swab to sign up to be a donor). And I started a new job! It’s been a busy week for me! Hopefully things will settle down now and I’ll try to stick to more regular posting!
For last Tuesday’s dinner I made the Summer Squash and Ricotta Galette and this chickpea salad. It was a great combination! I loved this salad, it’s full of fresh, bright, summery flavors. The lime and cilantro are a great match with a hint of smokey cumin flavor, it will definitely be a summer staple.
Adapted from Oh She Glows
- One huge (5lb) can of chickpeas (or 5 15oz cans), drained and rinsed
- 1 cup vidalia onion, finely chopped (about 1/2 an onion)
- 5-6 large carrots, peeled and chopped
- 3 romaine hearts, chopped
- 6 limes, juiced
- 3 bunches cilantro, chopped
- 2 tsp Agave syrup, or honey
- 1 Tbsp Dijon mustard
- 3 cloves garlic, pressed or minced
- 6 Tbsp extra virgin olive oil
- 2 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp pepper
In a large bowl combine chickpeas, onion, carrots, romaine, and 2 bunches of the chopped cilantro. In a blender, food processor, or magic bullet, combine the remaining ingredients and blend well. Taste and adjust seasoning to your liking. Pour dressing over salad about 10 minutes before serving. If you want to make it ahead, just wait to add the romaine before serving so it doesn’t get soggy in the dressing.