Sunday, August 25, 2013

Chick-Pea Salad (gluten free)

This is a terrific, fast salad that uses up those tomatoes that are sitting around in your kitchen. Chop a clove of garlic, some scallions and a couple of tomatoes (the recipe says one, but my philosophy is, you cannot have too many tomatoes in a salad.) Open a can of chick peas, and bingo, there is half your dinner. This recipe is from the great state (they are all great states) of  New Mexico, which featured decent salads 20 to 30 years before the rest of the country caught up.
I made this on Saturday night before Bob and I went to Politics and Prose, our local bookstore, to their quiz night. We were supposed to be part of a team including my daughter and two of her friends. We ended up on our own and did surprisingly well, until the music round where we washed out after about 1990. Who knows how well we could have done with some younger heads?

Chick Pea Salad

2 cups cooked or canned chick-peas
1 clove garlic, finely minced
1/4 cup chopped scallions, including green part
1 or two ripe tomatoes, cut into bite size wedges
1/4 cup finely chopped parsley
2 tablespoons wine vinegar
1/2 cup olive oil
salt and freshly ground black pepper to taste

1. Drain the chick-peas well. Pour them into a salad bowl. Add the garlic, scallions, tomato and parsley.
2. Sprinkle with the vinegar and toss. Sprinkle with the oil, salt and pepper. Toss again. Makes four to six servings.

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