Some days I just crave fresh, raw vegetables. On days like that, I find a hearty dinner salad can be just as satisfying as a more elaborate meal. Maybe it’s that Spring is right around the corner, but salad has been on the menu a lot lately.
Usually, I’m not one to make a fussy dressing. Quite honestly a simple garlicky red wine vinaigrette and am happy. The other night, however, I wanted to jazz it up and made a toasted cumin-coriander vinaigrette. Those aromatic spices paired so well with the chickpeas and added a whole new dimension to the salad.
- For the salad
- 1 1/2 cups cooked chickpeas
- 2 radishes, cut into slivers
- 1/4 onion, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1 large bunch of mixed salad greens
- 1/4 cup toasted almonds, chopped
- For the dressing
- 1/2 teaspoon whole cumin seeds
- 1/4 teaspoon whole coriander seeds
- 2 Tablespoons white wine vinegar
- 3 Tablespoons extra virgin olive oil
- Salt and black pepper, to taste
- In a small frying pan over medium heat, add the whole cumin and coriander seeds. Shake around the pan until they become fragrant and lightly toasted.
- Remove from heat and let the spices cool.
- In the meantime, chop all the vegetables. Toss them in a large bowl with the salad greens. Set aside.
- Using a mortar and pestle grind the toasted spices.
- Add the ground spices to a small bowl and pour in the vinegar. Season with salt and pepper.
- Whisk in the olive oil and continue whisking until the dressing is well combined.
- When ready to serve, add the chickpeas to the salad, pour in the dressing and toss.
- Sprinkle on toasted, chopped almonds and serve immediately.
What can I say: “Salad, it’s what’s for dinner.”