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Chopped salad with roasted chickpeas

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Chopped salad with roasted chickpeas

Our hearty, chickpea-centric chopped salad began with zapping the chickpeas in the microwave to dry out their plump interiors and rupture their exteriors. Then, pan-frying the slightly dehydrated legumes caused their papery skins to blister and crackle while their dense insides puffed and crisped. We tossed the crunchy chickpeas with a zippy spice mix and set them aside to cool before scattering them atop a salad of arugula, cucumber, cherry tomatoes, sweet-hot Peppadew peppers, and salty-rich feta. A gutsy honey-Dijon vinaigrette finished things off with sweetness and tang.

Chopped Salad with Spiced Skillet-Roasted Chickpeas

Serves 2

Note: If desired, baby spinach, baby kale, romaine, or a combination of your favorite salad greens can be substituted for the arugula. If Peppadews are unavailable, substitute pepperoncini.

2 (15-ounce) cans chickpeas, rinsed and patted dry

1/2 teaspoon smoked paprika

1/4 teaspoon plus 1/8 teaspoon table salt, divided

1/4 teaspoon plus 1/8 teaspoon pepper, divided

1/4 cup extra-virgin olive oil, plus extra as needed

2 tablespoons sherry vinegar

1 teaspoon honey

3/4 teaspoon Dijon mustard

1/2 teaspoon minced fresh thyme

1 English cucumber, quartered lengthwise and cut into ½-inch pieces

8 ounces cherry tomatoes, quartered

2 ounces (2 cups) baby arugula, chopped coarse

2 ounces feta cheese, crumbled (1/2 cup), divided

1/3 cup jarred hot Peppadew peppers, sliced thin

1. Line a large plate with a double layer of paper towels. Spread chickpeas over the plate in an even layer. Microwave until exteriors of chickpeas are dry and many have ruptured, 8 to 12 minutes. Meanwhile, combine paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.

2. Line a rimmed baking sheet with a single layer of paper towels. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Transfer chickpeas to skillet, spreading into a single layer. Cook, stirring occasionally, until chickpeas are golden brown and make a rustling sound when stirred, 4 to 8 minutes.

3. Using a slotted spoon, transfer chickpeas to a large bowl and toss with paprika mixture to coat. Transfer chickpeas to the prepared sheet to cool slightly (do not rinse bowl). Carefully pour off oil from skillet into a liquid measuring cup. (You should have about 3 tablespoons. Add extra oil as needed to equal 1/4 cup.)

4. Whisk vinegar, honey, Dijon, thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and reserved oil together in a small bowl. Combine cucumber, tomatoes, arugula, 1/4 cup feta, Peppadews, and half of chickpeas in the now-empty large bowl. Drizzle with three-quarters of vinaigrette and toss to evenly coat. Season with salt and pepper to taste. Sprinkle remaining feta and chickpeas over top and serve, passing extra vinaigrette separately.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)



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