I created this moderately spiced salad for my cousin’s potluck wedding rehearsal dinner, and received many requests for the recipe. It is a good dish to bring to parties, to be certain there is gluten-free food available.

Ingredients

  • Olive oil, 2 tablespoons
  • Green onions, 2 bunches, thinly sliced
  • Fresh ginger, 1 tablespoon minced
  • Serrano chile, 1, minced with seeds
  • Fresh cilantro, ½ cup (¾ oz/20 g) chopped
  • Ground coriander, teaspoons
  • Chickpeas, 2 cans (15.5 oz/485 g each) rinsed and drained
  • Pomegranate molasses, 2 tablespoons
  • Tomato, 1 large, seeded and chopped
  • Persian cucumbers, 2 chopped
  • Plain yogurt, ½ cup (4 oz/125 g)
  • Ground cumin, ¼ teaspoon
  • Kosher salt and freshly ground pepper Romaine heart leaves, warmed gluten-free tortillas, or wedges of Soft Socca, for serving

Method

  1. In a large nonstick frying pan over medium-high heat, warm the oil. Add half of the green onions, the ginger, and chile and sauté until tender, about 1 minute. Add ¼ cup (⠓ oz/10 g) of the cilantro and the coriander and stir until fragrant, about 30 seconds. Stir in the chickpeas, pomegranate molasses, and ¼ cup (2 fl oz/60 ml) water. Simmer until the beans are tender and the liquid is absorbed, about 5 minutes. Let cool slightly.
  2. Meanwhile, in a large bowl, combine the tomato, cucumber, remaining green onions, and remaining ¼ cup (⠓ oz/10 g) cilantro. In a small bowl, mix together the yogurt and cumin; season to taste with salt.
  3. Stir the chickpea mixture into the tomato mixture. Season to taste with salt and black pepper. Divide the salad among 4 plates. Serve with the yogurt sauce, romaine, tortillas, or socca for scooping.

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