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Tuesday, June 2, 2015

Cherry Tomato And Chickpea Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 2 cups cherry tomatoes
  • 1 (15 ounce) can chickpeas
  • 1 large red bell pepper
  • 4 ounces farmer cheese
  • 1 -2 lime
  • 1/2 cup vegetable oil
  • 1/2 cup cilantro, minced
  • 3 -4 garlic cloves, minced
  • 1 -2 teaspoon cumin
  • 1 -2 teaspoon paprika
  • 1 teaspoon salt
  • black pepper

Recipe

  • 1 roast the red pepper using whatever method you prefer. i put mine directly on my electric burner until the skin is mostly black, then steam the pepper in a bag until the skin pulls away easily. seed and dice the pepper into a 1/2 inch dice.
  • 2 drain and rinse the chickpeas. toast in a warm skillet with a little oil until they just start to brown. set aside to cool.
  • 3 halve the cherry tomatoes.
  • 4 dice the cheese into a 1/4 inch dice. any mild cheese will be fine. queso fresco or mozzarella would both be wonderful also. mix peppers, chickpeas, tomatoes and cheese together in a large bowl.
  • 5 in a small bowl, juice the limes until you have 1/4 cup of lime juice. whisk in oil until dressing thickens and is completely combined.
  • 6 add cilantro, garlic, cumin and paprika; the last three to your tastes. add salt, fresh cracked black pepper, and whisk everything together.
  • 7 pour dressing over tomato mixture. toss to combine. set aside at room temperature for about a half hour to let the flavors meld.
  • 8 enjoy!

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