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