Thursday, November 4, 2010
Warm Chick-Pea and Feta Salad
Ok, first and foremost I need to apologize to my blog mate for taking way too long to start posting!
I think she has created 3 delicious things so I took the day off and cooked.... all day.
First up is this simple salad. Its probably more of a spring/summer dish, but its delicious and I had a random Feta cheese craving.
You will need:
1/2 red onion
1/2 of a chile
1-2 cloves of garlic
1 can chick peas
the zest of one lemon
the juice of 1/2 lemon
serve it with some toasted pita.
this dish is very vibrant with the sharp citrus and that feta tang.
bring a pan up to medium high heat , drizzle some olive oil, and toss in your red onion and chile. the red onion is going to be sweeter then a yellow onion and will also bring a bright color to the salad. its important to cook these until soft and translucent so they arent tough in your mouth. make sure the garlic is minced fine, add that, and season. keep in mind we are adding feta in a few minutes so go light on the salt.
wow that picture is absolutely terrible i will work on that.
after the onion, chile, and garlic have sauteed go ahead and add the chick peas, lemon zest and lemon juice. all you need to do here is warm the chickpeas through. you can crush the chickpeas a little and that will make them hold better on the pita or cracker.
crumble the feta right on top and as toss it in nicely, rough chop a good amount of parsley and add that as well. the parsley is going to give the salad a bight, fresh flavor so its added at the end so as to not cook it down into mush.
omg another bad photo....
ok, so the last thing to do is to taste it and check for seasoning, and then give it a drizzle of good olive oil. taste some without the olive oil, and you will see why its important. it brings everything together and softens the sharpness of the lemon/feta.
serve hot or cold with some toasted pita, or heck, pile it in a bowl and go wild.