Unrecipe Of The Week: Tomato and Roasted Chickpea Salad

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It’s hard to believe that summer is officially over. The weather in New York is hovering in the 90’s, the sun is shining, and the heirloom tomatoes are still readily available at the farm stands in Union Square. Before we have to go back to tomatoes that are vagely reminiscent of styrofoam, I’ll be eating as many of these as possible. One way I’ll be doing that is with this tomato and chickpea salad. The chickpeas get pan roasted and infused with flavor, thanks to a little cumin. Add a little parsley, some salt and pepper and a quick shallot vinaigrette and toss it all with the freshest, ripest little tomatoes you can find. It doesn’t get much simpler, or tastier than this.

Tomato and Pan Roasted Chickpea Salad:

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For the chickpeas:
Heat olive oil in a pan until glistening. Add a can of chickpeas, drained and rinsed to the pan and spread them out so that they are flat and all of them make contact with surface of the pan.
Cook over medium to meduim low heat for several minutes without touching them until the bottoms are browned and they are starting to blister. Add a healthy dose of salt, and shake the pan to allow the chickpeas to cook on all sides. Be careful not to burn them. Remove the pan from the heat, and add a couple of teaspoons of ground cumin, to taste. ( These are a great high protien snack, so consider making extra to munch on !)

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For the salad:

Mix the chickpeas with a pint or two of cherry tomatoes, sliced in half, or several large tomatoes, cut into chunks. We used heirloom cherry tomatoes which come in  beautiful range of colors and shapes. Add a big handful of minced parsley, and season with salt and pepper.
Toss with olive oil, red wine vinegar and a finely minced shallot and enjoy!

We made ours in advance, and kept the shallot vinaigrette separate until just before serving, to avoid having the tomatoes marinate, but you can also mix it up in advance if you prefer.

 

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