Chickpea Salad with Fresh Herbs, Tomatoes, and Carrots

(photo by Bradford Fishback)

I seem to come up with my favorite creations when I only have about five minutes to plan and thirty minutes to cook. This mediterranean-inspired dish is light, but filling at the same time. Also, it's a great use of fresh herbs! (Something I've been aiming to use more of lately.)

UPDATE (09.08.10): When I first made this, I was in a very garlicky mood apparently so I threw in five cloves of garlic. After eating this again as leftovers, I have realized that five cloves is far too much and I've changed the amount to two cloves of garlic.

INGREDIENTS:

1 can chick peas, drained

2 vine-ripened tomatoes, cut in half and then quartered

2 carrots, peeled, quartered, and chopped

2 cloves garlic, chopped

1/4 onion, chopped

1 big handful parsley, finely chopped

1 big handful cilantro, finely chopped

2 Tablespoons olive oil

salt and pepper to taste

lemon juice

DIRECTIONS:

In a large pan, heat 2 Tablespoons olive oil over medium heat. When oil is glossy, add onions and garlic and cook until onions are transparent, about 2-3 minutes. 

Add carrots, cover with a lid and cook for about five minutes until carrots are just tender (but still with a bit of crunch). 

Add chick peas and cook for another five minutes. 

Next, stir in tomatoes, parsley and cilantro. Let all ingredients meld together for a few minutes, then season with salt and pepper to taste. 

Serve with a lemon wedge, or sprinkle with lemon juice just before serving. 

SERVING SUGGESTION:

Cheese Toast and Yogurt with Cucumbers: Place a piece of gouda cheese on slices of bread and toast in a 450 degree oven for 10 minutes. Serve salad on top of the toast and use the toast to help scoop up juices from the salad. 

You may also include a side of plain yogurt with diced and skinned cucumbers...a true Mediterranean staple. Maybe someday, I'll make tzatziki. 

Rita's Simple and Perfect Hummus

My grandparents raised their children in the Middle East and as a result, whenever I get together with family on my dad's side, we have Middle Eastern food, talk about funny stories from their childhood travel adventures, and enjoy the amazing hospitality the Arab world has to offer. The staple of every Parker family get-together is my Grandma's hummus. When I was a kid, to be honest, I couldn't stand the taste. Now, I can't get enough. The recipe requires one unique ingredient: tahini. Tahini is a sesame paste made from lightly roasted sesame seeds. You can usually find tahini at a health food store or in the international foods section of your grocery store. Once you have that, chick peas, and three other simple ingredients, you're on your way to hummusland!

INGREDIENTS:

1 can chick peas (boiled for 3 minutes, then pour off liquid)

1/3 cup (or more) lemon juice

1/2 flat teaspoon salt

5 Tablespoons sesame tahini (mix well before measuring)

2 cloves of garlic or 2 teaspoons garlic salt

DIRECTIONS:

Mix all ingredients well in a blender and if a little too thick, add water. Place in a flat bowl and pour a little olive oil on top with sprigs of parsley or toasted pine nuts for decoration. Serve with pita bread. Delicious and satisfying!