Mum's the word at I Heart Cooking Clubs this week...cooking for Mom.
In honor of Mom's frugality and my own, I chose Jamie Oliver's Summer Chickpea Salad for this week's IHCC link-up.
And adding this to Seaside Simplicity's June Salad Roundup
Summer Chickpea Salad
1 small red onion, peeled (used about 1/4 of a small onion)
1–2 fresh red chillies, deseeded (used 1 small serrano)
2 handfuls of ripe red or yellow tomatoes
extra virgin olive oil
sea salt and freshly ground black pepper
1 14oz jar or can of chickpeas, drained, or around 4 large handfuls of soaked and cooked chickpeas
a handful of fresh mint, chopped (used about 2 Tbsp chopped)
a handful of fresh green or purple basil, finely ripped (used about 2 Tbsp chopped)
7oz feta cheese (used maybe 1/4 cup)
First of all, finely slice your red onion. Once that’s done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of 1¹⁄₂ lemons and about 3 times as much good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
Just as you’re ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.