We spent last weekend getting our little balcony summer ready.Weâ€™ve had many wonderfully long sun-filled days â€“ the neighbourhood is awakened, with the beaches and parks are bustling with people. It feels decidedly like summer now.
Our local farmersâ€™ market started last weekend; that to me is the sign of summerâ€™s start; the vibrant and cheerful energy of the open market, fresh local produce â€“ colourful and abundant, it all just feels very summer-ry.
I snagged the most beautiful bunch of radish not quite sure what to make with them, I brought them home, saw my copy of Jerusalem and I just knewâ€¦ I went back out and got tomatoes, cilantro and parsley â€“ I was going to make Ottolenghi’s spiced chickpea and fresh vegetable salad again.
This is one of the very first recipes I tried from the Jerusalem cookbook; it seemed so simple and unfussy.
I was pleasantly surprised at how wonderfully the flavours melded.
I love this salad because itâ€™s refreshing and tasty and plays well with the warm aromatic spices in the chickpeas.
I also love how easy it is to put together and the fact that it uses simple and nourishing seasonal produce.
Colourful meals eaten on lovely sunny balconies will make for happier people…
I want to stretch out on my little patio with salads like this, enjoy the lovely views and perhaps fall in love with my quirky neighbourhood again
Thatâ€™s my wish for this summer, and for unending bright days that make everything seem possible.
Spiced Chickpeas and Fresh Vegetable Salad
From Jerusalem, recipe also appeared in The Guardian
- 2 small cucumbers, diced
- 2 large tomatoes, diced
- 1 red onion, diced
- 1 bunch radishes, diced
- 1 red pepper, diced
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh parsley
- 1/2 cup olive oil, divided
- Juice and zest of 1 lemon
- 2 tablespoons sherry vinegar (or champagne/rice/white wine or red wine vinegar)
- 2 cloves garlic, minced
- 1 teaspoon agave syrup (or maple syrup or honey)
- Salt and pepper to taste
- 1 teaspoon ground cardamom
- 1 teaspoon ground all spice
- 1 teaspoons ground cumin
- Salt and pepper to taste
- 2 â€“ 3 cups cooked chickpeas (about 2 15oz can chickpeas)
- 1 small shallot, chopped
- Combine cucumber, tomato, onion, radish and pepper in a large bowl
- Add cilantro and parsley and mix
- Pour half of the olive oil in a jar or sealable container; add lemon juice and zest, vinegar, garlic and agave syrup
- Season with salt and pepper to taste
- Pour dressing over the salad and toss lightly to coat, and set aside
- Mix cardamom, all spice, cumin and a pinch of salt, and spread on a plate or tray
- Toss chickpeas in the spice mix to coat and set aside
- Heat remaining olive oil in frying pan over medium-high heat
- Fry shallots until almost tender, about 4 â€“ 5 minutes
- Add spiced chickpeas and fry for 3 â€“ 4 minutes, shake pan gently to toss and cook chickpeas evenly
- Serve chickpeas with salad
So bright and colorful! What a great combination of veggies and lovely photographs as well!! I love the bright light 🙂13 June, 2014 at 5:37 pm
Thanks Katie! My goal is to eat a many colourful veggies as I can this summer 🙂13 June, 2014 at 10:56 pm
What a refreshing & colourful meal this is!!!! I love it, and I love your photos 🙂17 June, 2014 at 11:45 am
Thanks Pang, I’m inspired by all the colourful dishes you make 🙂19 June, 2014 at 5:01 pm
I am currently testing out my spiced chickpea salad based on your herbed black eyed pea salsa. Now you make me want to go and change it up all over again.18 June, 2014 at 9:53 am
Hahaha! Sorry, but now you get two awesome spiced chickpea recipes 🙂19 June, 2014 at 5:03 pm
Such a gorgeous salad! Nourishment for the eyes as well as the stomach 🙂 I’ve been making something very similar but without the spiced element… definitely going to try your recipe! Yum.20 June, 2014 at 1:17 am
Thanks Laura! Do try it spiced, it adds a nice kick to it 🙂 You can start with just a little to see how you like it.20 June, 2014 at 11:17 am