Chickpea Salad With KATZ Late Harvest Viognier Honey Agrodolce Vinegar
Serves 6 to 8
A simple offering that provides you with a jumping off point for a more substantial dish, but serves well for a quick lunch by itself.
4 cups of cooked or canned chickpeas, rinse and drain if using canned
1 small red onion, peeled, halved and thinly sliced
2 cup cucumbers, peeled and sliced into half moons
2 cup arugula or baby spinach
2 tablespoon fresh mint leaves, rough chopped
1/4 cup KATZ Late Harvest Viognier Honey Agrodolce Vinegar
1/4 cup KATZ Organic Extra Virgin Olive Oil, Chef's Pick or Rock Hill Ranch
1 tablespoon ground cumin
1 teaspoon sea salt
1 tablespoon black pepper, ground
Place the red onion in a large mixing bowl and toss with half of the salt and let sit together for 10 to 15 minutes.
Add the vinegar, olive oil, remaining salt, pepper and cumin, and stir to combine. Then add the chickpeas, and let them sit in the dressing for 20 minutes to an hour, stirring occasionally to keep the chickpeas coated with the vinaigrette.
When you are ready to serve the salad add the cucumbers, mint, and arugula to the chickpea mixture. Taste; adjust seasoning if necessary and serve.
Some serving suggestions: Toss some frisée into the mix and top with grilled fresh halibut, tuna or sea scallops. Try adding some fresh fennel to the salad and serve with grilled lamb chops, or add grilled Japanese eggplant and roasted peppers and sprinkle with goat cheese for a simple meal. Enjoy!