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.