Crunchy Chickpea Queso Salad

“Peruvian” Crunchy Chickpea Salad

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.

8 thoughts on ““Peruvian” Crunchy Chickpea Salad

  1. Marc

    Just made this for my family for Mother’s Day. Family (and most importantly my Mom) *loved* it!

    I used feta instead of queso blanco, which just “felt” right to me. Also, since I know the restaurant uses some kind of crunchy corn, I got myself some Inka Corn (which are akin to Corn Nuts) at Rainbow and threw that in. Really nice and added a great crunch, though the Inka Corn should be added at the last moment, as it will go soft if left in too long.

    Reply
  2. Laura

    I’ve been staring at this recipe for a while and finally am going to try it for lunch today. But instead of corn I’ll lightly roast some figs I picked up yesterday and probably have to substitute some greek yogurt for the cheese. Can’t wait to try those chickpeas!

    Reply
      1. Laura

        So good I’m having it again today. Also, added garlic & mexican oregano to the dressing for a quick grilled chicken marinade. This one’s going in the recipe box for sure. Thanks, Theresa!

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