Summer has finally arrived and with the long hot days, my motivtion to actually cook something has magically disappeared – mainly because I don’t want my flat to get any hotter than it already is. So cold food it is! Light summer salads are a just perfect for this weather, you have all your ingredients in you fridge or pantry an need no more than 5 minutes to create a crisp and delicious meal. This salad here is actualy a bit more filling, so you can also pack it for uni or your job and don’t need any additional bread or anything. The chickpeas and dried tomatoes are simply a great combination, and addding wild rocket just gives it a nice, fresh crunsh. I went for a quite spicy dressing based on harrisa for this, so it is a nice change from any oil- or yoghurt-based salads. Just be careful not to add to much harissa, or you salad will end up far from being cool…
- 100 g chick peas (cooked)
- 30 g wild rocket
- 4-5 dried tomatoes (in olive oil)
- 1/2 – 1 teaspoon harissa
- 1 tablespoon oil (use the one from the dried tomatoes)
- 1 teaspoon balsamic vinegar
- garlic, to taste
Wash and clean the wild rocket and cut the bigger leaves in half. Drain the dried tomatos from any excess oil and cut into quarters. Mix a dressing from harissa, vinegar and olive oil and season to taste with salt, pepper and garlic. Go light on the harissa first, you don’t want to get the salad to hot! Mix everything together and serve immediatly.
Note: You can also use dried chickpeas of course, though it is a bit of a hassel to soak and cook such a small amount for this salad. If you go for the dried ones, you need about 40 g per person.