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What a fabulous time of year for fresh vegetables and herbs. I can't resist making salads, especially if I can use herbs from my garden! From roadside sides to farmers' markets to supermarkets, the produce is in season and tasty. With warm weather approaching, cool salads are justt the thing!

Bring the hostages home.

Roasted Chickpea Salad

Roasted Chickpea Salad plated.jpeg

Herbs from my garden inspire all kinds of salads. This long-lasting, crisp Roasted Chickpea Salad is simple and delish. Serve with grilled or roasted meat, poultry or fish at a BBQ or take along for a picnic with sandwiches or stuffed pita. This is a salad that will hold up outdoors and in warm weather. I love fresh vegetables and have eaten this salad for breakfast! The fresh mint lightens up the salad and is a touch of the Middle East. If you are not a fan, substitute fresh oregano or basil for a Mediterranean flavor.

Foodie Lit

One difficult question Front Row on Death Row brings forth is on redemption and its possibility for these death row inmates.

 

Author Steve Schonveld told me, “Redemption is a difficult thing. I do think people can change, for better or for worse. I don’t know how or when we decide that someone has been redeemed. And just because someone is redeemed, what does that mean? Do we just let them out of prison? I don’t think that’s appropriate. I do know that with visits like mine, if nothing else, inmates can feel worthy and listened to. That can only be a positive.”

The many questions in the memoir are all important for us to ponder in a world filled with hate, anger and violence. We all have a role to play.

Roasted Chickpea Salad

 

Yield: 4 servings (about 5 ½ cups)

 

Vinaigrette

5 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice, from 1/2 a lemon

1 clove garlic, minced

½ teaspoon Kosher salt

½ teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper

 

Salad

Two 14.5-ounce cans of chickpeas, drained

1 red bell pepper, cored, seeded and diced

1 medium cucumber, seeded, peeled and diced (If organic or English cucumber, no need to peel.)

5-6 fresh mint leaves, leaves chopped

 

  1. Rinse and drain the chickpeas; drizzle with 2 teaspoon olive oil. Roast in 375 F (190 C) oven for 20 minutes or until crispy.

  2. In a large serving bowl, whisk together oil and lemon juice until well blended. Add salt and pepper, then chickpeas, red bell pepper and cucumber. Toss gently to incorporate. Taste and adjust seasoning.

  3. Add in mint and toss. Serve immediately or refrigerate until ready to serve.

 

Expandthetable suggestions

Other roasted veggies: Add chopped and roasted eggplant or carrots

 

Adapted from Goya.com

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