While the light is beginning to change and speak more strongly of autumn, our local produce bounty is just now reaching its peak. Harvest and crush is already in full swing in the wine world, and tomatoes are so bountiful, the kitchen is saturated in their heady scent.
I happened across a recipe from PBS that featured chickpeas and fresh produce, and wonder of wonders, I had a can of garbanzo beans in the cupboard., so I thought I’d give the salad a shot. Of course, I wasn’t content to leave it as it was. I had to add to it a bit, as I had some feta that wanted to be used and some mache, and oh, an avocado that had refused to ripen for a week and a half until I decided to make this salad. Like so many instances with me in the kitchen, if there’s a chance for a dinner filled with produce, I’ll opt for even more produce.
We paired dinner with a dry Riesling. It went pretty well, but nothing like last week’s pairing. There were no fireworks, but sometimes, when you have a dish that incorporates a whole host of flavors like this one does, pretty well is good enough.
Kitchen Sink Chickpea Salad
Serves 4
1 can of garbanzo beans, drained and rinsed
1 lemon cucumber, peeled and chopped
1 cup of cherry tomatoes, cut in half
1/4 cup of green olives, sliced
1/2 cup of feta cheese, crumbled
1 avocado, cut into small cubes
1 cup mache or green salad mix
2/3 of a red bell pepper, seeded and chopped
1/4 of a red onion, chopped
1 large garlic clove, minced
juice from half a lemon
drizzle of lemon-infused olive oil
drizzle of champagne vinegar
salt and black pepper to taste
20 mint leaves, chopped
Put everything in a large bowl. Using tongs, or your hands, toss until everything is well mixed. Cover and place in the refrigerator. For best results, save it for dinner the next day, as it gives the beans time to absorb all the flavors, but if you’re hungry NOW, it can be eaten fresh, too.
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