The trees are turning yellow, but I know it is stress from this late summer heat wave and not from a shift in seasons. The gardens are still kicking tomatoes and a long day met with happily with a fresh and flavorful dinner, unless you are a cat, in which case you will find this to be a disappointing menu. Sorry Kaufman and Pip…
On the menu are crispy Romaine lettuce making up 1/3 of the plate, tomato basil salad, quinoa, and sweet honey and dill chickpeas topped with pickled red onions and cilantro. I roughly tear the lettuce and skip any dressing – there are enough flavors for one plate and I add some lettuce to every flavorful bite. Prep your quinoa following instructions on the package. You can assemble as food bowl, with the lettuce and quinoa as your base, or go for a colorful display on your favorite plate. Apparently I was hungry when I made this!
Tomato Basil Salad
- 1 cups of cherry tomatoes were sliced into quarters
- 1 handful of fresh basil leaves coarsely chopped
- 2 tablespoons of olive oil
- 2 teaspoons balsamic vinegar
- 2 shakes of salt and cracked pepper
Fried and Dressed Chickpeas
- 1 15 oz can of chickpeas
- 4-5 tablespoons olive oil
- 1 tablespoon lemon juice
- 2-3 teaspoons honey
- ¼ garlic powder
- 2 teaspoons dill
Lightly fry to the chickpeas on medium heat for 10-12 minutes. You will see a “shell” like texture change. If you cook them for much longer they be a little chewy or hard.
Whisk together all dressing ingredients and adjust lemon juice and honey to taste. Pour the freshly fried chickpeas and stir until covered.
Serve with pickled red onion and fresh cilantro. I make the pickled red onion a few hours ahead of time with a basic refrigerator pickle recipe.