meatless monday: chickpea salad and radish salad

The prospect of being a vegetarian is not an idea that sits well with me in any way. I understand that the transportation of meat harms the environment, the way animals are treated in the American food system is for the most part unethical, and the added hormones to meat can in no way be good for my health. For these reasons I've always tried to buy ethically, organically, and locally when it comes to animal products, but economically it doesn't always make sense. For these reasons, I've started to try to make one day of the week meatless. The most recent issue of Bon Appétit actually made this quite easy. With the high protein level of chickpeas, this meal provided the same nutrient levels (and also the same deliciousness) as any of my favorite meat-filled dishes. 

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
Bon Appétit April 2011
2 servings


  • 1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained

  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh Italian parsley

  • 2 tablespoons fresh lemon juice
    4 teaspoons extra-virgin olive oil
    1 small garlic clove, pressed
    1/3 cup (packed) freshly grated Parmesan cheese
    Coarse kosher salt

    Time to Whisk

  • Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.

  • Radish, Arugula, and Red Onion Salad with Tangerines
    Bon Appétit April 2011
    6 first-course servings


  • 2 tangerines (such as Pixie or Satsuma)
  • 2 tablespoons finely chopped radishes plus 12 large radishes (such as French Breakfast), trimmed, very thinly sliced
  • 1 tablespoon chopped red onion plus 1/2 cup thinly sliced

  • 1 tablespoon plus 2 teaspoons fresh Meyer lemon juice or regular lemon juice
  • 1/4 cup extra-virgin olive oil

  • Coarse kosher salt

  • 1 medium fennel bulb, quartered lengthwise with core intact, very thinly sliced lengthwise

  • 3 cups (packed) arugula

  • 1/4 cup coarsely chopped fresh mint

  • Time to Whisk

  • Finely grate enough peel from tangerines to measure 1 teaspoon; place in small bowl and reserve for dressing. Using sharp knife, cut off top and bottom of each tangerine, then cut off all peel and white pith, following contour of fruit. Cut tangerines vertically in half, then crosswise into 1/4-inch-thick slices; set aside.
    Combine 2 tablespoons finely chopped radishes, 1 tablespoon chopped red onion, lemon juice, and grated tangerine peel in small bowl; let stand 5 minutes. Whisk in extra-virgin olive oil. Season salad dressing to taste with coarse kosher salt and freshly ground black pepper.
    Combine tangerine slices, radish slices, onion slices, fennel slices, arugula leaves, and chopped fresh mint in large bowl; sprinkle with coarse kosher salt. Drizzle dressing over salad and toss to coat thoroughly. Transfer salad to large shallow bowl and serve.

  • CHALLENGE: try to take just one day of the week to have a vegetarian dinner... you will learn a lot about cooking.

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