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Posts Tagged ‘cold salad’

 

 A month ago, my boyfriend and I went out to dinner at a restaurant called Bin 100 here in Milford. Bin 100 is an interesting sort of fusion between Asian, Italian, and everything else. It sounds weird, but it’s really good. My main dish was a pork tenderloin with peppers, balsamic vinegar reduction, salty shaved Parmigiano Reggiano and a side of baked cheese polenta, which was buttery and fantastic. It was a terrific meal. Steve got some sort of sausage and orichette dish, which he said was also really good. All in all, a tasty experience.

The amuse bouche that night was a cold chickpea salad on some sort of crispy little square. I was mildly terrified when the waiter placed it before us–chickpeas scare me–but I made myself try it, reminding myself that I could always make Steve eat it if it was gross. Well, it wasn’t gross–it was delicious. And ever since then I’ve had it in my head that I wanted to try and replicate the chickpea salad on a side dish scale.

It’s been a while so I can’t remember exactly how accurate my attempt is, but I do know that it is delicious. The raw garlic adds a zesty spiciness. The lemon and parsley add a bright, fresh tone to the dish. The bell peppers and onions are crunchy and refreshing, and the chickpeas themselves lend a filling and substantial body. The chicken, too, is moist and delicious. Serve with some grilled pita brushed with oil and sprinkled with oregano and you have a really great Mediterranean meal that’s quick, easy, and doesn’t require heating up your oven.

  

  

  

Lemon Garlic Grilled Chicken

  •  1 pound chicken tenders
  • 1 lemon
  • 1/2 C olive, canola, or vegetable oil
  •  1 tsp. oregano
  • 1 clove of garlic
  • salt and pepper
  1. In a large ziplock bag, combine chicken, oil, juice and zest of one lemon, oregano, and garlic, finely grated or minced. Massage the marinade into the chicken and refrigerate for 1-3 hours.
  2. Remove chicken, shaking off excess marinade. Season with salt and pepper and grill approximately 4 minutes per side, or until chicken is cooked through. Let sit for 10 minutes and serve.

  Chickpea Salad  

  • 2 14-oz cans of chickpeas, aka garbanzo beans
  • 1 clove of garlic, finely zested
  • Zest of one lemon, juice of 2
  • 1/3 C olive, canola, or vegetable oil
  • 1/2 C parsley, chopped
  • 1 very small yellow onion, diced small
  • 1 red bell pepper, diced
  • 1 tsp. kosher salt
  1. Rinse, drain, and lightly dry chickpeas and place in a large bowl. Add remaining ingredients and stir to combine. Let sit or serve immediately.

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