Amalia’s lunch: chickpea salad

So Amalia not only made us breakfast, she also put together lunch and dinner for us (seriously, I am such a lucky girl and was beyond excited for each meal). Among other things, one item that stood out to me in this lunch was Amalia’s chickpea salad. Being a side dish/appetizer/small plates kind of person, I was excited the moment I saw these plates lined up on the kitchen counter.

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Look at the bowl in the very front. It contains so much green, herbs, nutrition, and all the goodness. The greens on the plates were already lightly dressed, then the mix of chickpea, herbs, sesame had different flavor. Those combined with tomato and eggplants was this plate.

10427224_10202515966685358_3788990359873597898_nI remember this salad having so much flavor, so much superfood – I remember speaking to Amalia about superfood after this meal. I also tried mimicking this after I got back to Japan. I couldn’t find all the ingredients I wanted to find, yet ended up loving it that I ate this salad for about 5 days consecutively.

Here is the recipe from Amalia:

Ingredients

  • 2 ½ cups water
  • 1 medium sized eggplant, peeled and cut into small cubes salmi
  • 3 tablespoons olive oil, divided
  • 2-3 tablespoons lemon juice, freshly squeezed
  • 1 (14 oz.) can chickpeas, drained and washed
  • 2 scallions, chopped both green and white partse
  • 1 cup Kalamata olives, pitted and chopped
  • 4-6 ripe tomatoes, chopped
  • ¼ cup Italian Parsley, chopped
  • 3 tablespoons za’atar spice blend
  • coarse sea salt and black pepper
  • ½ cup feta cheese, crumbled

Instructions

  1. Theft Preheat the oven 350 Degrees. Place eggplants on a baking sheet, drizzle with 1 tablespoon olive oil, sprinkle it with salt and pepper. Toss to mix. Roast for 35-40 minutes. Set aside to cool.
  2. In a small mixing bowl make a quick vinaigrette by whisking 2-3 tablespoons of olive oil, lemon juice,1 teaspoon salt, and ¼ teaspoon freshly ground black pepper.
  3. In a large mixing bowl, place chickpeas, scallions, tomatoes, eggplant, and fresh persly. Drizzle the vinaigrette over.
  4. Using your clean hands toss to combine. Top it off with feta cheese and sprinkle it with za’atar. Taste for seasoning and add if necessary.
  5. ENJOY!

 

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