The recipe for our lunch salad Far better than expected! [Well if that isn’t a shining endorsement?!]
Herb-Citrus Chickpea and Smoked Salmon Salad [serves 2]
1/2 c dried chickpeas [garbanzo beans], rinsed and picked through
2 T olive oil
1 plum tomato, diced
2 T chopped pitted Kalamata olives [about 6-8 whole]
1 T capers
1 T parsley, minced
1 1/2 t lemon zest
1 1/2 t orange zest
2 t freshly squeezed lemon juice
1 T freshly squeezed orange juice
2-4 oz smoked salmon, flaked
salt and freshly cracked black pepper
1 T basil, torn or chopped roughly [I used Thai purple basil]
2 big handfuls of washed spinach, divided among two bowls
In a medium saucepan, cover chickpeas with 1 1/4 c water. Bring to a boil and cook 2 minutes. Remove from heat, cover and set aside for 1 hour. To cook, place chickpeas back over a low heat and add 1/2 t salt; cook 2 hours, or until desired texture is reached, depending on the age of your beans. Drain.
Heat olive oil in medium skillet over medium-high heat. Add cooked chickpeas and all remaining ingredients except basil. Stir until warm. Add flaked salmon in the last few moments, and season with salt and lots of pepper. Stir to combine.
Spoon chickpea mixture over the bowls of spinach. Garnish with basil and serve immediately. A final spritz of orange or lemon juice would be nice, too.
Adapted from Bon Appetit