Friday, May 28, 2010

Swift, Delicious Bean Salad


I'm starting to work my way through The Essential Vegetarian Cookbook. So far I've tried a few recipes and I'm not sure how I feel about it yet. But I wanted to share this recipe because it's yummy and simple, and personally I love any recipe that can make beans more exciting. The recipe suggests you cook the garlic in the oil for a few minutes, and then remove it. I'm not convinced that it adds a significant garlic flavour and I love garlic so next time I'd just leave it in there rather than taking it out.

Oh and I'm done exams!!! Hurray. Remember to enter my giveaway for the cookbook of your choice! Ends tonight at 1159pm PST.

If this sounds good, you might also like:
Orzo Salad with Chickpeas, Dill and Lemon
Refried Beans
Pink Beans with a Cardamom Yogurt Sauce
Roasted Taco Chickpeas

Swift, Delicious Bean Salad
Adapted from The Essential Vegetarian Cookbook

1 tbsp olive oil
1 garlic clove, thinly sliced
2 tbsp minced fresh basil
1/4 cup minced fresh parsley
1 large ripe tomato, chopped (but not peeled or seeded)
1 tsp capers (I love capers so next time I'd add more)
2 tsp balsamic vinegar
2 cups cooked chickpeas
salt and freshly ground black pepper to taste

Heat the oil in a medium skillet over medium high heat. When it's hot, add the garlic. Turn the haet down to medium low and swish the garlic through the oil. As soon as it starts to turn golden, about 3 minutes, lift the garlic out and discard it (or not). Add the basil, parsley, tomato and capers, and stir until the tomato starts to break down into pulp, about 5 minutes. Add the vinegar, stir well. Add the chickpeas, toss well. Season with salt and pepper. Serve at room temperature or cover with plastic wrap and refrigerate, and serve chilled.

13 comments:

Dana said...

Congrats on being done with exams! That must feel so good! I have that cookbook and while I don't use it all that often, I really like it. I like that most of the recipes are healthy but still very tasty.

Jenn (Jenn's Menu and Lifestyle Blog) said...

I love sweet and savory combinations. Delicious looking salad, I'm on a chickpea kick lately.

Jenn

Taylor said...

This looks delicious! I love capers too...they're so flavorful and salty!

Snooky doodle said...

i m trying this one :)

saveur said...

Looks delicious! I love roasting chickpeas.

I also highly recommend this warm chickpea and artichoke salad, which has similar elements:
http://tastespace.wordpress.com/2010/04/14/warm-chickpea-and-artichoke-salad/

Joanne said...

I'm a caper addict also. The more the merrier in my opinion. Same with garlic. I always include more than is called for (I mean once you're peeling one clove you might as well peel five!). This salad looks so delicious!

grace said...

the only thing better than a beany dish is a beany dish that comes together in hardly any time at all. excellent dish.

Johanna GGG said...

congratulations on finishing exams - you must be looking forward to lots of cooking and relaxation (well they do go together don't they). Those beans look good - have never heard of that cookbook but will be interested to hear more

Oh and I had a look on your bread blog - those breads look amazing

cinderelly said...

oooh cool, a new chickpea recipe! sounds really good, i do love chickpeas.

Pam Walter said...

Looks yummy and a nice variation from the traditional mixed bean salad as a side dish. http://blog.sweetservices.com/sweetscandyblog/

Kevin said...

I am always go for a bean salad and this one sounds tasty!

Jessica said...

Congratulations on finishing your exams! This recipe looks so good...I'm a huge fan of chickpeas.

jessyburke88@gmail.com

Cookie baker Lynn said...

Your salad looks delicious. I think you need cake, though, to properly celebrate being done with exams.