Wednesday, June 5, 2013

What Mama's Cooking: Salad with Roasted Chickpeas and Veggies

It seems to me that I’m seeing mentions of roasted chickpeas, and the recipes to create them, more and more frequently. Some recipes roast them with spices and/or herbs, with or without oil. This recipe uses a little oil. At the Indian grocers I buy channa - remember chickpeas, garbanzos, cecis and now, channa - already dried (dehydrated really) without oil and seasoned with spices to eat as a protein-packed snack.

For myself I took the roasted chickpea plunge when I found this
recipe for "A Main-Course Salad with Spinach and Chickpeas" in the New York Times. Yum, roasted veggies and farmer's market fresh spinach, and herbs and spices add many micro-nutrients, too.

I made the slightest change and added double the cumin and chili powder, but I could have added even more. Perhaps two cans of chickpeas would have been better, too.

Never before have I made a yogurt dressing and it was delicious, but make sure to mince the garlic finer than I have pictured because that size chop took a lot of effort to turn it into a paste.

xx Mama and Molly


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