Tuesday, March 3, 2015

Roasted Chickpea and Hearts of Palm Salad

I know, I know. These blog posts are few and far between. If anyone can explain to me how to run, clean, cook and serve at my own restaurant while maintaining a cooking blog, I'd love to hear all about it. It seems that I'm living in a beautiful paradise of groundhogs day and every morning my goal is to write a blogpost and all of a sudden it's sunset and I'm ready for bed. My next yoga intention: create time and space for my little blog. Namaste. 

This is a healthy salad that I love and has found its way onto my tapas menu for tonight. I hope you enjoy it as much as I do! It's simple and lasts for a while in the fridge- great dish to have laying around for a healthy but hearty lunch. 


Roasted Chickpea and Hearts of Palm Salad

Fridge:
1 red pepper, minced (1 cup or so) 
2 scallions minced (1/4 cup or so) 
4 tbs italian parsley, minced (can substitute 2 tbs for minced dill) 
Lettuce/greens of your choice (optional) 

Counter:
1/4 red onion minced (approx 1/8 of cup)

Pantry:
1- 14 oz can hearts of palm, drained and sliced thin 
2- 16 oz can- chickpeas, drained 
2 tbs sherry vinegar (white vinegar or lemon juice is ok also) 
5 tbs olive oil
1/2 tsp salt
1/4 tsp fresh black pepper 

Tools: 
Large bowl
Small bowl
Measuring cups/spoons
Chopping knife
Cutting board 
Whisk 
Aluminum foil lined baking tray 

Preheat oven to 375 degrees. 

Pour the rinsed and drained chickpeas on the aluminum foil lined tray and sprinkle with 2 tbs of olive oil and 1/4 tsp of salt and 1/8 tsp of pepper. Mix well and place tray in oven. Bake for 20 to 25 minutes or until the chickpeas get a crispy texture and slightly browned on the bottom. Remove from oven and allow to cool.

Add the red peppers, scallions, red onions, italian parsley, hearts of palm and cooked chicken peas to the large bowl. Mix well. 

In the small bowl combine the remaining 3 tbs of olive oil, 2 tbs of sherry vinegar, 1/4 tsp of salt and 1/8 tsp of black pepper. Whisk well. 

Pour dressing on top of salad. Serve on top of chopped lettuce or eat plain. It tastes even better once the flavors have had time to marinate and so its best if made the day before. Enjoy! Xo



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