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“Peruvian” Crunchy Chickpea Salad

“Peruvian” Crunchy Chickpea Salad

Recipes

This salad of awesomeness is my new favourite salad in the whole-wide world.  And I’m not just saying that cause my BFF gave me the idea, alright?

Meal starter, main course, midnight snack — this salad can do it all — it’s delicious, adaptable and, like I said, awesome.  Did I mention I love it?

My inspiration came from a description of a tasty appetizer served at my oldest friend’s favourite Peruvian restaurant in San Francisco.

“Crunchy chickpeas with blackened giant corn kernels, red onions and crumbly cheese,” she said. “It’s soooooo good.”

I came back with this.  I’m not sure if the original dish had a bed of greens underneath, but it seemed the right thing to do.  I picked a triumvirate of hearty winter greens.  Feel free to copy mine, or go out on a limb and choose your own.  Sorrel, if you’ve got it, would be a very nice addition.

The secret to making this the best salad ever is to ensure you’ve got the chickpeas crispy on the outside and melty in the middle.  That takes a good amount of hot oil and patience.  A couple of more minutes in the pan won’t hurt anyone, right?

peruvian salad

THIS RECIPE HAS BEEN REMOVED FROM ISLANDVITTLES.COM, AS IT IS PUBLISHED IN MY E-COOKBOOK, SLOW EATS, FAST, AVAILABLE ON AMAZON.