This is my first run in with fresh chickpeas, and I love them. Be forewarned that they are labour intensive buggers. 1 lb, about $5 worth at Whole Foods, took me 20 minutes to shuck although I was on the phone to mum at the time. That said they are well worth the effort. I could see fresh peas, which they resemble in flavour, being put to similar use, or chopped green beans. Would be great with some crispy bacon too.
Serves 4 as part of a multi-course dinner, otherwise 2.
1 lbs fresh chickpeas, shucked, about 2 to 3 cups
2 Tbsp olive oil
3 cloves garlic, peeled and thinly sliced
1 Tbsp lemon juice
some dill, chopped or torn
1/3 cup crumbled feta
a few radishes, cut into wedges
Before you start shucking the chickpeas, place a small pan on the stove on very low heat. Add the oil and garlic and let fry until the garlic is crisp and golden. Drain the garlic on absorbent paper, reserving the oil.
Blanch the chickpeas in boiling salted water for 30 seconds, they need no longer. Drain and dress immediately with the lemon juice and a few spoonfuls of the reserved garlic oil. Let cool.
Finish the salad by mixing in the dill, feta, and radish wedges. Serve garnished with the crispy garlic.
Lychee Raspberry Granita
Meringue 1
Raddichio Fennel Salad Recipe
Farro Avocado and Feta Salad
Cherry Tarts
Chocolate Raspberry Sandwiches
Abida’s Spicy Lamb and Arugula Salad
High hydration whole wheat pita dough, or is it pizza?
Chicken Salad
Portland 6: Saturday Farmer’s Market
{ 2 comments… read them below or add one }
We love chickpeas but have a hard time finding fresh ones in the Bay Area. I did grow some last year but never had time to start this year. I am going to have to try this great sounding salad with some canned ones!
Chez I’m sure it’ll be nice with canned chickpeas, but you might try some lovely fresh green peas instead. I found the fresh chickpeas really did resemble them in flavour. Also, try Latino markets (maybe Alemany Saturday Market?), I heard a chef mention that that was where most of the fresh chickpeas went