Spiced Chickpea Salad with Grilled Peppers
Description
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Ingredients
Cumin-Lime Vinaigrette
- 3 cloves garlic, grated (2 teaspoons)
- 2 teaspoons ground cumin
- 1 lime, zested and juiced
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon smoked paprika
- ¼ cup extra-virgin olive oil
- ½ teaspoon honey
Chickpea Salad
- 1 bunch scallions (6 scallions)
- 2 bell peppers, lobed*
- 1 fennel bulb, stalks removed, bulb cut top to bottom into planks
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup roughly chopped cilantro (or parsley)
Instructions
Cumin-Lime Vinaigrette
- Add 3 cloves grated garlic, 2 teaspoons cumin, grated zest of 1 lime (1–1½ teaspoons), 1 teaspoon salt, ¼ teaspoon red pepper flakes, and ¼ teaspoon smoked paprika to a small metal bowl or heatproof glass bowl.
- Heat ¼ cup oil in a small saucepan over medium-low heat until it starts to shimmer, 3–4 minutes. Immediately pour oil over garlic-spice mix, allow it to bubble and sizzle, then whisk to combine; set aside.
Chickpea Salad
- On a gas grill, turn all burners to high, close lid, and preheat for 5 minutes. Brush grill grate clean.
- Spray scallions, peppers, and fennel with nonstick cooking spray and sprinkle with salt. Place scallions over high heat and grill until charred, about 2½ minutes, flipping occasionally.
- Place peppers and fennel over high heat and grill until charred, 5–6 minutes, flipping halfway through.
- Mince scallions, thinly slice bell peppers into strips, and dice fennel; transfer to a large mixing bowl and add chickpeas.
- Whisk 2 tablespoons lime juice and ½ teaspoon honey into cooled oil-spice mix; pour over salad and toss to combine.
- Stir in 1 cup chopped cilantro and season to taste with additional salt.
Equipment
Notes
The goal here is to char the vegetables without cooking them for too long. This establishes color and flavor without overcooking and losing texture.
*Cutting the bell peppers: in the Cuisine at Home Test Kitchen, we used the term “lobed” for cutting bell peppers, stem to bottom, into large planks. To do this, cut off the bottom of the bell pepper (reserve this, we will be cooking it!). Now you have a stable base for cutting the pepper into large chunks down from the stem. You should get about 4 large chunks. Now you can easily discard the stem and seeds without much mess.
Nutrition
Serving: 1cupCalories: 136kcalCarbohydrates: 10gProtein: 2gFat: 11gSaturated Fat: 2gSodium: 496mgFiber: 3gSugar: 5g
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