CHICKPEA SALAD WITH ROASTED ROOTS AND watercress
Nothings says spring like fresh greens. Mixing greens with chickpeas and roasted roots is a great way to have a meal that feels both light and filling.
- chickpeas, canned or soaked and cooked (1 cup per person)
- carrots (1 per person)
- beets (1 per person)
- cooking oil (sesame, safflower, or olive)
- shrimp (optional)
- sea salt
Chop and roast the carrots and beets in the oven. You can chop them or slice them, small or large. It does not really affect the taste that much, but it does affect the cooking time; smaller chunks mean less cooking time. You need about 45 minutes in the oven at 425 degrees with a cooking oil (untoasted sesame oil or safflower work well; if you use olive oil, lower the temperature to 325 and cook for a little longer). Feel free to add herbs while cooking as well as a dash of sea salt and some fresh ground pepper. If you like it spicy, you can add some chili flakes or cayenne pepper. There is only one rule when it comes to spice: don’t add too much while cooking. You can always add more before serving or at the table.
Canned chickpeas are fine, but if you want to buy them dry, here’s how to prepare them (and keep in mind that 1 cup dried chickpeas will make 2 cups cooked, or the equivalent of 2 cups canned):
Soak dried chickpeas overnight. Pour out the water and rinse. Fill pot with fresh water and cook them for 40-45 minutes. Don’t add any sea salt until after they are cooked. If they are not cooked enough or to your liking (some like them more al dente some softer) just add more water and cook a little longer.
Mix ingredients together. Garnish and / or mix with watercress or micro-greens. If water cress or micro-greens are not in season feel free to use arugula or mesclun or any other fresh green you would like.
If you want to add the shrimp, cook them separately by sautéeing them on the stovetop for about 5-10 minutes.