Bruschetta with Chickpea Salad

As I mentioned a few days ago, I bought Fresh Food Fast by Peter Berley, a wonderful vegetarian cookbook. I love how the book is set up; it’s divided by seasons, then into individual menus. It’s so useful to me, because I’m always fretting about what to serve with what.

Last night I tried his chickpea salad, and it was fantastic. It was so simple and fresh, and would make a perfect picnic or lunch dish. I actually strayed from the menu and served it with bruschetta, just because that’s what I felt like eating. For the bruschetta, I just sliced up some baguette and topped it with diced tomatoes, chopped basil, a grinding of black pepper, and some fresh Parmesan cheese, then baked it in a 400° oven for about 10 minutes or until the cheese was melted and the bread was crunchy. This made for a light and tasty summer dinner.

Warm Chickpea Salad with Shallots and Red Wine Vinaigrette

  • 1 large or 2 medium shallots, thinly sliced
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon coarse sea salt or kosher salt, plus more to taste
  • 2 (15-ounce) cans chickpeas, drained
  • 1 large carrot, peeled and coarsely grated
  • 1/2 cup flat-leaf parsley leaves, chopped
  • 1/3 cup extra-virgin olive oil
  • Freshly milled black pepper

In a large bowl, combine the shallots, vinegar, garlic, and salt. Set aside for 10 minutes to allow the shallots and garlic to mellow.

In a medium saucepan over high heat, bring 2 quarts of water to a boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.

Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper. Serve immediately.

Makes 4 servings.

Source: Fresh Food Fast by Peter Berley.

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