Tomato Chickpea Salad
This is the kind of salad that can be tossed together at a moment's notice. Filled with good things like chickpeas and cherry tomatoes, it's simple yet still incredibly hearty and satisfying. The magic comes from pan-frying the drained beans to make them crispy on the outside and tender on the inside.
Yield: Serves 4Prep Time:
Cook Time:
Total Time:
Ingredients:
| FOR THE SALAD: | |
| 2 tablespoons | olive oil |
| 1 (15-ounce) can | garbanzo beans, drained and rinsed |
| 2 teaspoons | ground cumin |
| 2 pints | cherry tomatoes, halved |
| 1/4 cup | chopped fresh flat-leaf parsley leaves |
| FOR THE VINAIGRETTE: | |
| 2 tablespoons | olive oil |
| 1 tablespoon | sherry vinegar |
| 1 teaspoon | minced shallot |
| kosher salt | |
| freshly ground black pepper | |
Directions:
For the salad: Heat the oil in a large skillet over medium-high heat until shimmering. Add the beans and spread out into a single layer. Cook without stirring until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take about 6 to 7 minutes total.
Remove from the heat, add the cumin, and toss to coat. While the chickpeas are cooking, make the vinaigrette.
For the vinaigrette: Whisk the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl.
Add the chickpeas, tomatoes, and parsley to the vinaigrette. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Source: thekitchn.com
