Israeli-Style Salad with Crispy Chickpeas

Salad and summer go hand in hand. When the sun is shining and temperatures soar, a crunchy, refreshing salad is wonderful, even for breakfast. This month for Tasting Jerusalem, we’ve been focusing on all the brilliant salads that are featured in Jerusalem. Yotam Ottolenghi and Sami Tamimi share an abundance of creative, tempting recipes and it’s been such a treat to explore them.

A salad that caught my eye was the Spiced Chickpeas and Fresh Vegetable Salad. Diced cucumbers, tomatoes, onions, red pepper, radishes and herbs are served alongside a generous helping of well-spiced, fried chickpeas. I’ve had this recipe marked for months now and when I learned of July’s theme I couldn’t wait to make it.

The salad is similar to a traditional Israeli one, which typically includes tomatoes, cucumbers, parsley or cilantro and onions, and is a staple in our household. I decided to change the recipe up a bit and use some herbs I had on hand. In place of the customary parsley and cilantro, I chopped up fresh mint and lemon thyme for a pop of summer flavor. Inspired by another salad recipe in Jerusalem that I’ve enjoyed, I added kohlrabi in place of the radishes for more crunch. I also like to include diced pickles in my Israeli salad (something I learned from my dear friend, Iris) so I went ahead and chopped a few up. Speaking of chopping, when making a salad like this, it’s important to have a small, even dice for both the texture and look.

Rather than frying the chickpeas, I roasted them in the oven since this is one of my favorite snacks and I liked the idea of using them in a new way. Tossed with cardamom, cumin, sumac and a pinch of salt, the chickpeas emerged fragrant and toasty from the oven. If you like to nibble as I do, I’d recommend making extra chickpeas or you may not have any left for the salad!

I was very pleased! There’s a lot going on with the flavors and textures in this pretty salad. After drizzling olive oil and a squeeze of lemon over it, I sprinkled the chickpeas on like croutons. I was even able to use large tomatoes from our garden. (In July! I just have to pause here and say large, ripe tomatoes in July are a first ... we usually only get little Sungolds in late July and the bigger ones in August and September. Truly a glorious time.) And if you’re looking for some breakfast inspiration, this salad is divine served with a couple of hard boiled eggs and plain yogurt on the side.

Israeli-Style Salad with Crispy Chickpeas
Serves 4 generously
Adapted from Jerusalem: A Cookbook
By Yotam Ottolenghi and Sami Tamimi

1 cup cooked, drained chickpeas
3 tablespoons olive oil, divided
1/4 teaspoon cardamom
1/2 teaspoon cumin
1/4 teaspoon sumac
A pinch of flaky sea salt
1 English cucumber, cut into a 1/2 inch dice
2 large tomatoes, cut into a 1/2 inch dice
1/2 large red bell pepper, cut into a 1/2 inch dice
4 medium sized pickles, preferably a bit spicy, cut into a 1/2 inch dice
12 ounces (6 small) kohlrabi, peeled and cut into a 1/2 inch dice
1/2 of a red onion, cut into a 1/2 inch dice
10 sprigs of lemon thyme, leaves removed
1/4 cup fresh mint, roughly chopped
1/2 lemon, juiced (or more to taste)
Salt and pepper to taste

Preheat the oven to 375 degrees. Dry the cooked chickpeas well by rolling them between 2 kitchen towels. This will help them get crisper. On a small, rimmed baking sheet drizzle 1 tablespoon of olive oil. Add the chickpeas and roll them around to coat. In a small bowl, combine the cardamom, cumin, sumac and a pinch of sea salt. Sprinkle this mixture over the chickpeas and toss them gently to coat. Roast the chickpeas until they are crispy, about 20-30 minutes. Remove from the oven and set aside.

In a large serving bowl, combine all the veggies and herbs. Drizzle with the remaining 2 tablespoons of olive oil and lemon juice. Season to taste with salt and pepper. Just before serving, scatter the chickpeas on top.

Roasted Root Vegetable Pot Pie and Meeting New Friends

Yesterday, I had the pleasure of meeting some new friends here in Seattle. We all participate in the marvelous cooking site Food52 and decided it was time to have a meetup. Arriving from Gig Harbor, Sumner and Seattle, WA, Portland, OR and even Berkeley, CA, we met in person and shared our love of food, cooking and eating.

Nine of us (including the lovely daughter of one participant who received the news of an amazing cooking job minutes before we arrived!) gathered around a beautiful table spread with whatever dishes we had been inspired to create. We spent the afternoon sipping Prosecco and homemade shrubs mixed with seltzer. We tasted little tarts with roasted golden beets and hazelnuts, pickled prunes, marinated eggplant, polenta cups stuffed with tomatoes, Italian sausages, wraps filled with cheese, basil and roasted peppers and roasted root vegetable pot pie. We indulged in lemon coconut cookies, chocolate dipped dried pears, rocky road bars, pear rosemary Danish, pumpkin oat cookies and chocolate chip cookies.

The table buzzed with the sounds of laughter and chatting, plus occasional sighs of delight. It was truly a wonderful Sunday afternoon. I appreciate meeting such gracious, kind, interesting, talented women! We plan to meet again soon and hope to include more Pacific Northwest friends.

Roasted Root Vegetable Pot Pie was one of my contributions. The pie consists of a medley of root vegetables which are roasted with olive oil and maple syrup, and covered with a flaky cheddar biscuit crust (much like a cobbler). It can be prepared in steps ahead of time, serves a crowd and makes a hearty entrée to enjoy on a fall evening.

Roasted Root Vegetable Pot Pie
Adapted from Joy of Cooking
By Irma S. Rombauer, Marion Rombauer and Ethan Becker
Serves 10-12

1 medium rutabaga, cut into 1 inch pieces
2 red onions, peeled and cut into thick wedges
2 medium parsnips, peeled and sliced into 1 inch pieces
4 medium carrots, sliced into 1 inch pieces (no need to peel)
2 medium beets (red or yellow), cut into 1 inch pieces (you can peel if you prefer)
1 medium sweet potato, cut into 1 inch pieces
1/4 cup maple syrup
1/4 cup olive oil
4 cups vegetable broth
1 teaspoon dried thyme
1 1/2 cups whole wheat flour, divided
2 teaspoons salt, divided
1 cup all-purpose flour
2 1/2 teaspoons baking powder
A few grinds of black pepper
6 tablespoons unsalted butter, chilled
3/4 cup heavy cream
1 cup grated sharp cheddar cheese

Preheat the oven to 400 degrees. Toss the veggies, maple syrup and olive oil together in a bowl, then spread on two rimmed baking sheets. Roast the veggies in the oven for about 45 minutes to 1 hour, until they are soft but still a little firm. Rotate the baking sheets and stir a few times (I’ve also piled all the veggies on one rimmed baking sheet and as they roast they shrink down. Stir often if you choose this method.) This step can be done one day ahead. Cover and refrigerate if making ahead.

Transfer the roasted vegetables to a 9x13 baking dish. Pour the vegetable broth over the veggies. Sprinkle the thyme, 1/2 cup whole wheat flour and 1 teaspoon salt in and gently stir to combine. Cover the pan and bake for 25 minutes.

In a medium bowl, stir together the remaining 1 cup whole wheat flour, 1 cup all-purpose flour, baking powder, remaining 1 teaspoon salt and some pepper. Cut the butter into little pieces and mix in quickly (I use my fingertips). Stir in the cream to create a biscuit-like dough, then add 3/4 cup of the shredded cheese.

Uncover the veggies, stir gently and drop the dough in pieces on top evenly. Sprinkle with the remaining 1/4 cup cheese. Bake for 20 minutes, until golden brown. Serve warm or room temperature.