January 24, 2012

Feta, Pea and Herb Salad

I loved this salad.  So much so that I had a hard time restraining myself from devouring the leftover. (aka: dinner)  It's super fresh, peas frozen from the summer that pop like little balls of July's sunshine.  Edamame beans are earthy and toothsome and the super salty feta is creamy and grounding.  There are herbs and lemon, it's basically a bowl of spring sitting before a dreary January drizzle.  Maybe the most interesting component is the roasted chickpeas, though.  The salad would be amazing still without, but that tiny kick of spice; it complements and intrigues.  I guarantee this will be in regular rotation around these parts, because when the puddles outside are ankle deep and the snowplows ruined any chance of outdoor running for the last ten days and the next five, my head needs a vacation.  Now if you'll excuse me, I might be having toast for dinner.

Feta, Pea and Herb Salad

Serves: two side salads
Source: adapted from here

1/2 can chickpeas
1 Tbsp olive oil
1/4 tsp salt
1 tsp garam masala

Mix four ingredients together. Spread in a small baking pan, in a single layer.  Place in a preheated 350 degree oven, for 30 minutes, stirring every 10 minutes for even cooking.  This will make for slightly crispy, still soft chickpeas, (what I wanted) if you cook them for 40-50 minutes they will get crispy.

1 cup edamame beans, cooked according to the package (mine were simmered 3 minutes)
1/2 cup frozen summer's peas, thawed in cold water
60 g (1/4 cup) crumbled greek sheep's feta
small handful of parsley and mine, finely chopped
1 1/2 tsp capers, minced
a few swipes of lemon zest
juice of 1/4 lemon
1 1/2 Tbsp olive oil

Combine all ingredients together and refrigerate to melt flavours.  Serve cold and with chickpeas mixed in.  

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