Marinated Chickpea Salad
with Olives
a drink recipe
Vinny is a family-taught home cook who focuses on cooking meals that the whole family can enjoy. He is driven by his love for spending time in the kitchen where he grew up spending time with his parents and siblings. He started shooting food photography and videography as a way to capture the importance of sharing a home-cooked meal with your family. He works as a photographer and digital media specialist full-time. On the side you can find his work on Instagram
@vindelgiudice or his blog,
Always From Scratch. His recipes consist of Italian-inspired family meals like lentil soup and chicken francese!
A smoky and insanely delicious bean salad with roasted chickpeas combined with a sautéed vegetable marinade. The perfect side dish for any meal that can be served hot or cold.
TIME (ACTIVE) | 30 M
TOTAL | 30 M
6 SERVINGS
SPECIAL EQUIPMENT:
1 BAKING TRAY
1 SAUCEPAN
1 LARGE BOWL
- Preheat the oven to 400°F. Rinse and dry the chickpeas. Place them in a large baking tray. Toss them in 2 tbsp of olive oil, 2 tsp Iberian Fusion Spice Blend, 1/2 tsp salt, and 1/2 tsp pepper. Roast in the oven for 20-25 minutes.
- In a saucepan, add the remaining 1 tbsp olive oil and bring to medium heat. Add in the celery and shallots. Saute until soft, about 5 minutes.
- Add the tomato paste and stir until combined. Let it sit for two minutes to caramelize the tomato paste. Then season with the remaining salt and 1 tsp of iberian fusion. Pour in the lemon juice and balsamic vinegar. Simmer for 1-2 minutes until it reduces by half.
- Add the roasted red peppers and olives. Stir well and simmer for 1 more minute.
- Let both the vegetables and the chickpeas cool for 5 minutes. Combine the roasted chickpeas and the sauteed vegetables in a bowl well and serve hot or refrigerate to serve cold.
4 days
Make sure to dry the chickpeas as well as possible. The less liquid there is while they are roasting, the crunchier they will be.
Be sure to continuously stir when you add lemon juice and balsamic vinegar to a hot pan. The sugar can burn quickly if you don't keep the liquid moving.
dried
coarse grain
This artisanal dried coarse grain French grey salt is rich in minerals and is tinged grey from the clay bottom of the tidal pools from which it is harvested. Briny and flavorful, but softer on the palate than commercial salts.
0.35 oz - PORTION$0.50
3 oz - JAR$3
3 oz - REFILL$2
16 oz - REFILL$8
vietnamese
cracked
Our Vietnamese black peppercorns have an intense aroma, but a more mellow taste with flavor notes of wood. In this cracked form they are ideal for salads or foods in need of texture.
0.39 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$13
Flavors of Spain & Portugal
spice blend collab
Let's travel to the Iberian peninsula of Spain and Portugal with this super versatile rich and smoky Iberian Infusion blend! This paprika-forward blend is well-rounded with smoky, sweet and flavorful chile notes, paired with alliaceous spices for a more complete blend. I’ve added some brightness with sumac and oregano, and warmth from cinnamon and cacao.
The perfect blend for appetizers, mains and snacks:
Cook into stews or use as a rub for meats or on seafood!Infuse into sauces or dips or dust snacks like popcorn or salted chips!Coat vegetables before roasting or use as a base for rice dishes (like Paella)!
Tips:
Stovetop cooking: adding the blend to oil helps dissolve the pigment and flavor compounds, while intensifying the flavors. Add it closer to the beginning to allow the color and flavor to permeate the final dish better. CAUTION: Do not burn/scorch - it can become very bitter. Add sugar to the dish for more sweetness and to balance out smokiness.Salt your dishes well: this blend contains no salt, allowing you to add that umami using other ingredients (salt, broth, mushrooms, etc.,). It’s also versatile enough to add to already-salted snacks, like chips, popcorn or olives.
