Sweltering sizzling heat has set into the south with a vengeance. Seeing the theme of We Be Chillin at I Heart Cooking Club brought a smile to my face…..yes...nice cool dishes to nourish and please.
Summer Chickpea Salad from Jamie’s Dinners Cookbook.
Ingredients and Directions....
Slice one red onion (more or less to your taste)
Chop fresh chilies (Not for us since we are eating Tums like candy this week)
Chop two or three fresh tomatoes
Squeeze the juice from 2 lemons
Dollops of olive oil
Sea salt and freshly ground pepper
1 can of chickpeas, drained
A handful of fresh mint, chopped
A handful of basil, shredded
8 ounces of feta cheese
Combine first five ingredients plus the salt and pepper in a serving bowl, stirring the juices and ingredients together gently.
Heat the chickpeas in a small saucepan. Once heated, tip ¾ of them into the bowl and mix well. Mash up the rest of the chickpeas and add those as well. Tear up your fresh herbs and add those with the feta cheese to your cool salad. Mouthwatering, scrumptious and delightful will come to mind with each bite!
Here it is without the feta (because my man mixed up a wicked aperitif to enjoy while I was preparing this…so the feta was forgotten)
Here it is with feta. (I had iced tea this evening)Not much difference in taste....loved the feta though!
Feta or not – great summer salad with so many distinctive tastes. Also pleasing was the fact that the tomatoes, mint and basil came from our little garden.
Doug roasted a chicken on his new grill and…well, I was speechless with the palatable pleasure of this bird. Look at it – all mahogany colored from roasting over wood chips, glistening with the smoked in olive oil rub.
The salad and the chicken were nice combos if you have the chance to try it.
As for the drinks……..please see details at Cocktail Puppy where I shared the thirst-quenching particulars HERE!
Good eating this night......
Summer Chickpea Salad for the I Heart Cooking Club plus a grilled-roasted chicken with wicked bevs!
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