When I was a child, becoming an orphan was my greatest fear, and I literally lost many nights of sleep worrying about it. So, when I learned that one member from the Secret Recipe Club was about to be an orphan this month (the person supposed to pick a recipe from the blog had a problem and could not complete the assignment in time) I decided to perform a virtual adoption… 😉 My “encore” post for this month’s reveal day comes from Without Adornment, and you can visit it clicking here. Bean, the hostess, has a site loaded with gluten-free recipes, and absolutely gorgeous photography. Due to the time constraints (I had less than 24 hours to pick a recipe, make it, and write about it), I had to go with a simple dish. But, it all ended perfectly for me: I had no idea what to eat for lunch after working out, and her chickpea salad came to the rescue. Delicious, refreshing, light, healthy, but also filling enough to carry me through a busy Sunday afternoon…
(adapted from Without Adornment)
1 can of chickpeas
2 medium carrots, thinly sliced
1 stalk celery, thinly sliced
1 cucumber, peeled, seeded, diced
Grape or Cherry tomatoes to taste
salt and pepper
white balsamic vinegar
Boil 2 cups of water in a small sauce pan. Drain the chickpeas from the can, and drop them in the boiling water for 5-10 second. Quickly drain them and rinse with plenty of cold water. Reserve until cold.
In a bowl, mix all the ingredients from chickpeas to tomatoes. Make a simple dressing with oil, a squeeze of lime juice, a little balsamic vinegar, salt and pepper. Drizzle over the salad and….
to print the recipe, click here
This salad gives me the chance to introduce you to a reasonably recent acquisition from the Bewitching Kitchen… a spiralizer! Or a spiral-cutter… or… whatever you want to call it…
I like raw carrots in salad, but prefer if they are cut paper-thin. This gadget gave me the exact texture I was hoping for. The very thin ribbons get perfectly seasoned and retain just a little crunch.
Chickpeas & boiling water: this is a tip I learned from Barbara Tropp, in her book Mastering the Art of Chinese Cooking. She recommended to rinse all sorts of canned products in boiling water, to remove what she described as the “tin taste”. The improvement in flavor is quite noticeable. So I normally do it whenever I use chickpeas, beans, and water chestnuts.
Bean, it was fun to get to know your blog, I wish I’d had more time to devote to it, your Lemon Cupcakes seemed absolutely scrumptious! 😉
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