Fried Chickpea Salad
I doubt I will ever again experience the same anticipation/pleasure sharing recipes here on Kitchen Roundtable as I did knowing that Oz received each one with such delight and interest. But, besides his family, it seemed the board was his greatest source of satisfaction and he wanted it to go on.... So, this is for Oz, posted with tears. I'm so very thankful for all he gave, for all he shared. He was loved and appreciated by many, including me. I look forward to meeting him in heaven someday, and happily sharing recipes and cooking for eternity!
I prepared this salad for our supper Friday evening and we all decided it was a dish we wanted to enjoy again and again. I knew it was one I wanted to share with my friends at KRT.
Makes 4 servings
1 (15-ounce) can of cooked chickpeas
2 to 3 Tablespoons olive oil
2 to 3 teaspoons flour
2 teaspoons yellow curry powder (LuAnn used 1 teaspoon)
1 teaspoon ground ginger (LuAnn omitted)
1/2 teaspoon Cajun seasoning (LuAnn used 1 1/2 teaspoons Zataran's Creole seasoning)
2-4 cups (depending on if you want leftovers) Marrakesh Express Grande
Couscous (LuAnn used regular whole wheat couscous)
6 cups mixed lettuce leaves or baby spinach (LuAnn used baby lettuce) 1/4 cup fresh cut basil leaves (LuAnn used fresh cilantro)
6-8 heirloom and Exotic tomatoes, halved (LuAnn used diced vine-ripened tomatoes)
3 to 4 green onion stalks, sliced (LuAnn used chopped sweet onion)
Juice of one lemon
Salt and pepper to taste
To prepare the chickpeas (method from Aggie's Kitchen blog), rinse and dry the chickpeas on paper towel. (Be sure to dry completely).
Heat the oil in a non-stick skillet over medium-high heat.
Combine the flour and seasoning in a small bowl or plate.
Roll the chickpeas in the seasoned flour until lightly dusted.
Carefully the add chickpeas to the skillet, in batches, cooking for a few minutes before gently tossing them around in the skillet.
Cook the chickpeas until crisp and lightly browned.
Meanwhile, prepare the couscous according to package directions.
Also, toss the lettuce (or spinach leaves) and basil together, then divide evenly between four individual dinner or large salad plates.
Sprinkle one quarter of the slightly cooled couscous over the lettuce.
Top with the prepared tomatoes and onions.
Scatter the fried chickpeas over the vegetables.
Drizzle with fresh lemon juice.
Season to taste with salt and pepper.
Source: Salad - Happy Little Vegans blog (http://happylittlevegans.com/wordpress/?p=971); Fried Chickpea Method - Aggie's Kitchen blog (http://aggieskitchen.com/2010/05/25/pan-fried-cajun-chickpeas/); posted (and edited slightly) by LuAnn for KRT.