Roasted Chickpea Salad with Barbecue Dressing

BBQ-Chickpea-Salad-2We like to do meatless meals at my house on occasion.  I found this recipe online courtesy of kitchensimplicity.com  and tried it recently.  OMG!  Both my carnivore husband and I were scarfing this down like there was no tomorrow.  This salad is packed with flavor so if you are vegetarian and want a great 4th of July option make sure you try it out.  I felt good eating this healthy meal and it was very easy to prepare.  I roasted my chickpeas a day in advance and then kept them in a sealed container and heated them for a few minutes in the oven after the salad was ready.

Ingredients:

  • 1 heart of romaine lettuce, chopped
  • ½ red bell pepper, sliced
  • ½ avocado, sliced
  • 1 cup crushed tortilla chips
  • 1 medium tomato, chopped or wedged
  • 1 cup spice-roasted chickpeas (recipe below)
  • 1 green onion, chopped
  • ½ jalapeño, sliced (seeds removed)
  • salt and pepper, to taste
  • cilantro for garnish, optional

Barbecue Dressing:

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons good quality ketchup
  • 2 tablespoons brown sugar
  • ½ tablespoon dijon mustard
  • ½ tablespoon worcestershire sauce
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon hot pepper sauce

Instructions

  1. Arrange lettuce in one large, or two medium, salad bowls (or plates). Top with remaining salad ingredients. Drizzle with dressing just before serving. Toss to coat.

Barbecue Dressing

  1. Place all ingredients in a small jar. Screw lid on. Shake until evenly combined. Store, covered, in the fridge. (alternatively you can mix this in a small bowl with a whisk)

Roasted Chickpeas

Makes: approximately 3 cups

Ingredients:

  • 2 (19 oz) cans chickpeas, rinsed and drained
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 2 tablespoons extra virgin olive oil
  • ⅛ teaspoon hot sauce

Instructions

  1. Spread the chickpeas out on a clean kitchen towel. Fold towel over and rub gently to dry. Transfer the chickpeas to a medium sized bowl, removing any skins that have been rubbed off. Add remaining ingredients to bowl and toss to coat.
  2. Spread chickpeas out onto a parchment lined baking sheet. Bake at 400ºF for 40 minutes or until browned and crisp, stirring once in the middle. Let cool completely before covering, in a sealed container. Store at room temperature for a few days or freeze for longer storage.  If you freeze them pop them in the oven under a broiler to crisp them back up.

 

Advertisements

Incredible St. Louis Ribs

I used Tyler Florence’s ultimate rib recipe for these and they were lip licking good!  The recipe calls for baby back ribs, but I used the St. Louis style.  This is what summer is all about….eating great barbeque and soaking up some of that warm sunshine.  I served mine with some crispy kale and potato salad.  Try them for yourself.

Ingredients:

  • 2 slabs baby back ribs or St. Louis style ribs (about 3 pounds)
  • Kosher salt and freshly ground black pepper
  • Olive Oil
  • 2 bacon slices
  • 4 sprigs fresh thyme
  • 1/2 onion
  • 3 smashed garlic cloves
  • 2 cups ketchup
  • 1 cup peach or apricot preserves
  • 2 tablespoons dijon mustard 
  • 2 tablespoons brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red or white wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika

Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours to 2 hours

Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a bundle. Heat a 2 T of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to cook out some of  the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.

Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven.

When ready to eat, preheat the broiler or grill for 5 minutes and cook the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.