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Salads | |
| 5 tablespoons extra-virgin olive oil One 14-ounce can chickpeas, drained, rinsed and dried 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon Kosher salt and black pepper Zest and juice of 1/2 a lemon 2 garlic cloves, minced or grated 8 ounces farfalle pasta (bow-tie), cooked according to package directions 2 Persian cucumbers, diced 1 pint grape tomatoes, quartered 1/2 red onion, diced 1/2 bunch fresh cilantro, coarsely chopped 1/2 bunch fresh mint, coarsely chopped 1/2 bunch fresh flat-leaf parsley, coarsely chopped 6 ounces crumbled feta | |
| Heat a large saucepan over medium-high heat and add 1 tablespoon of the olive oil. Add the chickpeas and cook, tossing occasionally, until browned, 10 to 15 minutes. Add the coriander, cumin and cinnamon and cook for another minute so the spices can toast. Season with salt and pepper, remove from the heat and let cool slightly. In a large bowl, combine the remaining 4 tablespoons olive oil, lemon zest and juice, garlic, a good pinch of salt and a few turns of pepper and whisk vigorously until emulsified. Add the cooked pasta, cucumbers, tomatoes, onion, most of the cilantro, mint and parsley and most of the feta and fold together. Taste and adjust the seasoning, as desired. Transfer to a serving bowl and top with the chickpeas, remaining feta and remaining herbs and enjoy! This can be made a day in advance. It’s great at room temperature, too. | |
Unrated | |
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