Joy the Baker

Spicy Chickpea Salad

March 10, 2011

<chickpea collage

Truth be told… I’ve been a bit distracted lately.  I thought I could distract you with that Cinnamon Sugar Pull-Apart Bread and disappear for a few days.

I’m had a friend visiting from out of town.  My little orange cat is either trying to run away, or climb the screen door.  I’m obsessed with bright pink Spring blush and this amazing Gin that’s been aged in a Whiskey barrel.  I’ve spent a lot of time with my bike and the beach.

It’s been a nice break from the camera, and the kitchen, and the dishes, and the dishes, and the dishes.

A girl has got to eat…. and lately I’ve been eating Spicy Chickpea Salad.  I’ve also been drinking far too much coffee and far too much gin.  That’s a different story for a different time.

Hello and I love you.

Chickpea Collage

Spicy Chickpea Salad

Makes two large or four small servings

Print this Recipe!

2 (15-ounce) cans garbanzo beans, drained and rinsed

1/4 cup finely diced red onion

1/2 to 1 whole  jalapeno, deseeded and finely diced

1/2 teaspoon lemon zest

juice of 1/2 a lemon

1/3 cup roasted, salted cashews or almonds

1 ripe avocado, diced into chunks

small handful flat leaf parsley leaves, coarsely chopped

1 or 2 cloves of garlic, smashed and coarsely chopped (2 cloves is for garlic lovers)

1/2 teaspoon coarse sea salt

heaping 1 teaspoon whole grain mustard

1 teaspoon agave or honey

2 tablespoons red wine vinegar

1/4 cup olive oil

1/4 teaspoon red pepper flakes

salt to taste

2 cups clean baby spinach leaves

Start by making the dressing.  In a medium bowl, with a fork, mash together garlic and salt until it forms a paste.  Blend in the mustard, agave, red wine vinegar, and red pepper flakes.  While whisking, slowly drizzle in the olive oil until mixture is thick and emulsified.  Add salt and pepper to taste (I didn’t need much at all).

In a large bowl, toss together chickpeas, onion, jalapeno, lemon zest and juice, nuts avocado and parsley.  Toss the dressing into the chickpea mixture and blend well.  Add the cleaned spinach leaves just before serving.  Serve immediately or store in a container in the refrigerator for up to three days.


170 Comments Add A Comment

  • I love your cat he never ceases to amaze me.
    Chickpeas are one of my favorite foods and this salad sounds mouthwatering I’m definatley going to try it out!

  • YAY!!!!!! This is right up my alley! Sounds totally delish, and I’m definitely making this next week when I go to the store and get some more fresh parsley and spinach. I’m out of both right now. Bummer!

    Anyway, I’m wondering if your cute orange kitty is in heat? Maybe that’s why he’s trying to get out and climbing the screen? Love the pictures of him by the way. And the picture of the sea…*sigh*…how beautiful! :) Take as many breaks as you need. Take good care of yourself. You deserve it! :) Have a happy day! sheila

  • Wow! this sounds SO yummy! Somehow, i can only think chickpeas with Indian/ eastern spices… But this combination with avocado and jalapenos seems like a marriage made in heaven!

    See, this is why i love you and your blog so much! Hugs!

  • You are ridiculously lucky to live so close to the beach..for that I envy you, aswell as a whole other heap of reasons. Just don’t leave us for so long next time, I was starting to panic. x

  • I love pink blush, too! But on other people – it looks awful on me

    This recipe sounds delicious! I have a fresh head of lettuce in the fridge and I think I just might top it with some spicy chickpea salad. And then use the leftovers to make chickpea bruchetta. Mmm!

  • I am all about taking a break from things. I remember when I first starting blogging, which was not that long ago, I was all about it – blogging every day, going crazy and taking time out from other things to devote to the blog. It was okay for awhile, but I have learned that quality is better than quantity. I am so intentional about only posting recipes I have tested a few times to make sure they’re right. I only write on Mon, Wed, Fri… instead of every day. Such a relief, honestly. And I can focus on better, unique recipes instead of freaking out trying to get a ton of posts up in one week.

    Basically, giving time for yourself and the people that you love – is so so so important. That’s what remains at the end of the day.

    It should say something about your character that I just poured out my heart to you.

    I love your blog.

  • Love your cat, he’s so cute and orange. Oh, and I can see your red peep-toes :-P

  • Oh yes please! This is definitely a winner.

  • can i just say i love that this recipe calls for canned beans, because that means i can make it on a weeknight. and i love the spice! just found your blog (where the heck was i?!) and i’m digging it thus far :)

  • You just saved my life. I was feeling depressed by my kitchen cupboards and their lack of options, but now I have something to make! I basically have some form of every ingredient, hurray! I’m not going to be stuck eating stale tortillas.

  • Lovely salad. Are you sucked in to book writing world? Looks like you know when to take a break and when go outside and play. A girl needs balance!

  • Hahahahaha. Gotta love the photo of kitty on the screen door. I think I have a photo like that of one of my furry housemates.

  • This recipe sounds yummy. I love,love, love anything with chickpeas.
    You have one gorgerous kitty.I know you let him out and am assuming he is neutered, so he should stick close to home. After all, he has a great life and lots of yummy food to test. Perhaps he was just seeing what it would be like to climb the screen…funny boy.

  • Yum! That looks so refreshing :)

  • Yum! (am I really the first??) Never made anything like this before, but just may have to try it tonight!

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