Smashed Chickpea Salad
Thursday, August 20th, 2009At 7pm, I still didn’t know what I was going to make for dinner. Fortunately, I had stocked up on canned chickpeas a couple of weeks ago. Also, fortunately, I went to the Catonsville Farmers Market yesterday.
I Google-d “chick pea salad” and found a great recipe over at Smitten Kitchen. I had all of the ingredients in the house. Unfortunately, for the second time in a row, the dog ate the whole grain farmers market bread, so I had to scrounge crusts from the store bought.
I served the chick pea salad on the toasted crusts and over fresh local lettuce, garnished with diced fresh, local bright red and yellow peppers and more black olives. It was very tasty and DH was still hungry afterwards. We finished up by eating local cranberry-walnut bread and some fresh, delicious summer peaches.
You can find the recipe and photos here:
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The “100 Mile” menu is supposed to be centered around locally produced ingredients. In my area of the country, the Mid-Atlantic, spring through fall offer plenty of opportunities to take advantage of local farmers’ products.