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It's a delight when I find foods at the market that remind me of childhood. Fresh chick peas were a favorite snack growing up. My grandparents had heaps of these bushy plants growing around the house. We would pile them up and gather all the cousins and friends around, and spend the afternoon snacking. Oftentimes, my uncle would roast them over the fire and they were delicious that way too.
I put together this fresh chick pea salad for a friend the other day, using some soaked Freekeh (roasted green wheat) and freshly cut radish greens that another friend grows in her garden. It's light and quick and I think you'll love it.
Fresh Chick Pea Salad with Freekeh
1 cup fresh chick peas, shelled
1/3 cup freekeh
1 large tomato, diced
2 armenian cucumbers, sliced
1 small bunch radish leaves (about 8-10 leaves), chopped
1/4 cup fresh mint, chopped
3 tbsp pine nuts, toasted
1 small shallot, diced
1/4 cup extra virgin olive oil
1/2 cup lemon, freshly juiced (reserve 2 tbsp on side)
1 tbsp artichoke spinach pesto (or regular pesto)
1 tsp sea salt
Freshly Ground Pepper
Sheep Milk Feta for sprinkling (optional)
Rinse the freekeh, then soak for an hour in filtered water with the 2 tbsp lemon juice. Drain and reserve.
Place all prepped ingredients in a mixing bowl. Add freekeh. In a small bowl, whisk the oil, lemon juice, pesto and salt until well blended. Drizzle over the salad and toss lightly. Top with sheep's cheese if desired.