For this month’s Recipe Redux blogger cooking challenge, we were charged with creating a no-cook, beat-the-heat recipe for summer. We decided to take the lazy route (hey, after all it’s summer!), and plucked a recipe for Ten-Minute Chickpea Salad with Feta and Basil from the stunning new cookbook, Herbivoracious (Harvard Common Press, 2012). Written by blogger, Michael Natkin, the book features 150 vibrant and original vegetarian recipes … everything from Caramel-Cooked Tofu and Swiss Chard and Tomatillo Enchiladas to Chocolate Chunk Bread Pudding.
We had the pleasure of meeting Michael in person back in May at a book launch event in Boston. Michael is a talented cook and food photographer, and he uses big, bold flavors from the Mediterranean, Middle East, and Asia for his meat-free recipes.
We were drooling over Michael’s book when we got word about the Recipe Redux July assignment, so it made sense to see if Herbivoracious had a recipe that fit the bill. … And it did.
We adapted this recipe a bit based the ingredients in our gardens, from our CSAs, and our kids’ palates. Instead of roasted red or yellow peppers, we used a diced bell pepper. We added some fresh shucked peas and used the zest of the lemon as well as the juice.
Ten-Minute Chickpea Salad with Feta and Basil
Makes 8 Side Dish Servings
Michael, blogger extraordinaire at Herbivoracious, suggests a variation of this recipe with the addition of a few cups of prepared Israeli (AKA pearled) couscous. We love that idea but didn’t do it this time around since our challenge was a no-cook recipe!
- Two 15-ounce cans chickpeas, rinsed and drained
- Half a red onion, finely diced
- Half an English cucumber, finely diced
- 1 jar roasted red or yellow peppers, coarsely chopped (we used a small yellow bell pepper, cut into 1/4-inch dice)
- 1 handful fresh peas (about 1/3 cup)
- 8 ounces feta, crumbled
- 1 garlic clove, crushed and minced
- 1 handful fresh basil leaves, torn
- 3 tablespoons fresh lemon juice (we also added the zest)
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
1. Combine the chickpeas, onion, cucumber, roasted peppers or fresh bell pepper, fresh peas, feta, garlic, basil, lemon juice, lemon zest, and olive oil in a salad bowl. Toss well.
2. Taste and add salt and pepper as needed. Depending on how salty your feta is, you might not need any salt.
3. Serve right way, or refrigerate for up to a few hours.
Nutrition Information per Serving: 220 calories, 13g fat (4g saturated), 330mg sodium, 20g carbohydrate, 5g fiber, 8g protein, 80% vitamin C, 15% calcium, 10% iron
We’d love to have Michael join us as a guest on our Cooking with the Moms radio podcast. Now that his book tour schedule is winding down, maybe we can pin him down. Stay tuned 🙂