Monday, May 9, 2011
This recipe was inspired by a salad from an Indian restaurant in our old neighborhood on Upper West Side. The salad, listed on the menu simply as "Indian tossed salad" was very tasty and very straightforward: chickpeas, finely chopped cucumbers, tomatoes, onions and carrots tossed with some olive oil and vinegar and seasoned with salt and lots of black pepper. I find fresh carrots (particularly horse carrots) too heavy, and given my background, I substituted with radishes. Parsley also found its way in.
What I like about this salad is that it is light, but filling because of the chickpeas, making it a great lunch dish. The texture is a well-balanced mixture of crunchy and soft. It is also vegan and, (even though there is bread in the photograph) the recipe is also gluten free.
Chickpea and Radish Salad
You will need:
1 15 oz can chickpeas (Garbanzo beans), drained and rinsed
1 Kirby cucumber, or 1/2 English cucumber
4-5 medium radishes (stems, leaves and root whiskers removed)
1/2 small white onion
1 tsp fresh parsley, finely chopped
1 tbsp extra virgin olive oil
1 1/2 tsp white vinegar
Salt and pepper to taste
Finely chop cucumber, tomato, radishes, and onion into 1/4 inch-sized cubes and place into a medium bowl. Add chickpeas and parsley. Drizzle with oil and vinegar and season with salt and pepper. Toss and serve.