Warm Chickpea and Tomato Salad

Marcus Samuelsson, Chef, Author and Owner of Red Rooster in Harlem, New York

“Whenever I’ve overindulged on the weekend, I love to balance it all out by making a dish with chickpeas on Meatless Monday. High in fiber and protein, chickpeas are a great and filling ingredient and I love to add tomatoes and some spices to this fantastic warm and comforting salad.”

Recipe courtesy MarcusSamuelsson.com

Ingredients
  • 1 teaspoon ginger, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 1 red onion, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon berbere or chili spices
  • ½ cup chickpea flour
  • 1 cup tomato juice
  • 1 cup water
  • 1 cup canned chickpeas, washed and drained
  • 2 tomatoes, finely chopped (plus more for garnish)
  • Juice of 1 lemon
  • Zest from 1 lemon
  • 2 teaspoons chopped parsley
  • ½ head of lettuce, shredded
  • 1 small cucumber
  • 4 pita pockets
Directions

Sauté olive oil, onion and garlic together in a medium saucepan for 3 minutes. Add berbere, chickpea flour and lemon zest, and stir for few minutes till the mixture comes together. Add tomato juice and 1 cup water and let it simmer for 40 minutes. Stir in the chickpeas, fresh tomatoes and lemon juice and simmer for an additional 15 minutes.

Add salt and pepper to taste, and mix in lemon zest and fresh parsley. Cool to room temperature. To serve, add half of the shredded lettuce to a pita pocket along with a two-inch piece of cucumber and a sprinkling of fresh tomatoes. Top with a few spoonfuls of the cooled chickpea mixture, salt and pepper to taste. Serve immediately. Serves 4.

Published on December 1, 2015


SUBSCRIBE TO
NEWSLETTERS
The latest wine reviews, trends and recipes plus special offers on wine storage and accessories