Attending to the myriad of details that accompany a shalom zachar, the gathering celebrating the arrival of a Jewish baby boy on the first Friday night after his birth, is very exciting. Tables and chairs are dragged into the dining room from their hidden storage places, older siblings very generously offer to test the candy platters purchased for the event, and neighbors and friends drop by with plates of homemade pastries and good wishes. But it is the Tupperware® container filled with arbes, the Yiddish word for chickpeas, that is received with genuine relief, because a shalom zachar is not complete without a bowl of chickpeas, seasoned with salt and pepper.
Roasted Vegetable Chickpea Salad
But don’t wait for a shalom zachar to enjoy chickpeas, also known as garbanzo beans, because there is currently plenty of evidence that demonstrates their many health benefits. Chickpeas, buttery and nutty in flavor, with a creamy texture, are high in fiber and protein, and they have a low glycemic index. This powerful combination can help control body weight. They contain vitamins and minerals that promote bone health as well as a nutrient called choline which can help with sleep, muscle movement, learning and memory.
This recipe for a roasted vegetable chickpea salad, by culinary virtuoso Miriam Pascal, in her cookbook Real Life Kosher Cooking, is filled with warm Mediterranean flavors including ripe tomatoes, smoky peppers, fresh garlic, basil and oregano. This protein-rich salad is an easy to prepare side dish but also makes a wonderful lunch when eaten with tuna or a sprinkling of feta cheese. This dish is even tastier the day after you make it and remains fresh for several days when stored in the refrigerator.
Assemble your ingredients. Preheat the oven to 375 F. and line a baking sheet with parchment paper. Add the chopped vegetables, garlic, olive oil, basil, oregano, parsley, salt and pepper to the prepared baking sheet. Toss until all the vegetables are well coated. Spread the vegetables into a single layer and roast them for 30 minutes, until they are softened and starting to brown around the edges. While the vegetables are roasting, drain and rinse a can of chickpeas and set them aside.
Add the drained chickpeas to a large mixing bowl. Pour the warm roasted vegetables and all of their juices and seasoning into the bowl with the chickpeas. I use a silicon spatula to scrape the last drop of seasoned olive oil from the parchment paper on the baking sheet. Toss well to combine. Enjoy at room temperature for best flavor.
Roasted Vegetable Chickpea Salad
A protein-rich salad filled with warm Mediterranean flavors including ripe tomatoes, smoky peppers, fresh garlic, basil and oregano.
Ingredients
- 2 red bell peppers, chopped in a 1-inch dice
- 3 plum tomatoes, cut in chunks
- 1 medium onion, chopped in a 1/2-inch dice
- 2 cloves garlic, minced
- ⅓ cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon parsley flakes
- ¼ teaspoon ground black pepper
- 1 19-ounce can chickpeas, drained and rinsed
Instructions
Preheat the oven to 375 F. and line a baking sheet with parchment paper.
Add the chopped tomatoes, bell peppers, onion, garlic, olive oil, basil, oregano, parsley, salt and pepper to the prepared baking sheet. Toss until all the vegetables are well coated. Spread the vegetables into a single layer and roast them for 30 minutes, until they are softened and starting to brown around the edges.
While the vegetables are roasting, drain and rinse a can of chickpeas and set them aside.
Add the drained chickpeas to a large mixing bowl. Pour the warm roasted vegetables and all of their juices and seasoning into the bowl with the chickpeas. I use a silicon spatula to scrape the last drop of seasoned olive oil from the parchment paper on the baking sheet. Toss well to combine.
Serve at room temperature for best flavor.
Notes
Reproduced from "Real Life Kosher Cooking" by Miriam Pascal with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.
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