Chickpea, Sundried Tomatoes, Kasha, Red Onion, Fistful of Herbs with Feta Cheese and Chili Flakes
Lazy Mondays: Seven Spoons’ Chickpea, Sundried Tomatoes, and Kasha salad
INGREDIENTS
- chick peas,
- feta,
- kasha,
- sundried tomatoes
NOTES
The more herbs, the better. I added kasha to Tara O’Brady’s recipe, but I think the recipe could take the addition of any grain – farro, quinoa, wheat berries etc. It makes it a little lighter (I photographed it both ways). Forego the cheese to make this a vegan entrée.
RECIPE
DIFFICULTY
EASY
SERVES
3
Salad
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1/2cupkasha (optional)
-
1/2tspunsalted butter
-
1cupbroth
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1/4largered onion, sliced wafer thin
-
2tbsred wine vinegar
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6tbsolive oil
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1-2clovesgarlic, sliced wafer thin
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1/8tspred chili flakes (optional)
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2cupscooked chickpeas (garbanzo beans)
-
1/2cupmixed herbs, ex. parsley, thyme, cilantro, basil, oregano, mint
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1cupcrumbled goats milk feta cheese
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1tspenglish mustard
-
8sundried tomatoes, julienned
-
a pinch ofsalt
-
a pinch offreshly ground pepper
INGREDIENTS
- chick peas,
- feta,
- kasha,
- sundried tomatoes
In honor of Lazy Mondays (where I feature a recipe from another blogger or cookbook author), this salad comes from one of my new favorite blogs, Seven Spoons. Tara O’Brady writes from southern Ontario. She is cooking up a storm just north of our kitchen with her forthcoming cookbook in my mind (the book will be released in 2015). Her photos are bright and hunger-inducing, and this salad was straightforward, healthy, and pleasantly open for interpretation.
Tara instructs us to add a “fistful of herbs” to the final product. She says, “The fistful of herbs is literal; I head outside to our herb boxes and pick whatever needs pruning or strikes my fancy.” In my case, I added two handfuls of herbs, since my hands are small and I love a fragrant salad.
I happened to have about a cup of cooked kasha and buckwheat kernels in the fridge, which I tossed in at the end to lighten up the dish. I love chickpeas, but they can be a bit dense, especially since we were eating this as a main course.
Tara notes that red chili flakes are optional, but unless you are total spice-wuss, I suggest including them. For me, the heat was the best part. I also ate the salad on the warm side and I thought this was perfect. Tara suggests refrigerating for two hours before eating. Give that a try, but I was hungry and I didn’t have the patience to wait.