Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Tuesday, April 6
Reading my new Food & Wine last night, I saw a Greek influenced soup in there that I have transmogrified into a salad:
Mediterranean chickpea salad (serves 2)
1/8 cup extra-virgin olive oil
1/2 teaspoon anise seeds, crushed
One 15-ounce can chickpeas, rinsed
Salt and freshly ground pepper
Juice of one lemon
1 teaspoon roasted garlic mustard, or dijon
1 t dried parsley
1/2 t dried shallots
6 kalamata olives, chopped
Combine everything except the chickpeas, whisk and let steep for a few minutes. Add chickpeas and toss. Enjoy!
Time posted: 10:07 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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