The Clinton Herald, Clinton, Iowa

June 10, 2014

Recipe -- Grilled Chickpea Salad

By J.M. HIRSCH
AP Food Editor

---- — Over the years, I’ve received roughly a half dozen of those perforated grilling pans as gifts. The idea is that they let you cook smaller items on the grill without fear of losing the food between the grates.

I’ve never used a single one of them. Not even once. Until now.

GRILLED CHICKPEA SALAD WITH RED ONION AND SOURDOUGH

Start to finish: 15 minutes

Servings: 6

Juice of 1 lemon

4 tablespoons olive oil, divided

3 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 large red onion, cut into thin rounds

1 large red bell pepper, cored and cut into strips

15-ounce can chickpeas, drained

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 loaf (about 19 ounces) sourdough bread, cut into 2-inch croutons

5-ounce container arugula

Heat a grill to high. Set a perforated grilling pan on the grill directly over the heat source.

In a small bowl, whisk together the lemon juice, 2 tablespoons of the olive oil, the garlic, oregano, cumin, salt and pepper. Set aside.

In a medium bowl, combine the onion, bell pepper, chickpeas, garlic powder, smoked paprika and 1 tablespoon of oil, tossing to coat evenly. When the grilling pan is very hot, transfer the mixture to the pan. Cook, stirring often, until the onions and peppers are lightly browned and tender, 8 to 10 minutes. Transfer the mixture to a clean serving bowl. Set aside.

In a bowl, toss the croutons with the remaining 1 tablespoon of oil. Place the croutons directly on the grill grate. Cook, turning often, until lightly browned and crisp. Use tongs to transfer the croutons to the bowl of chickpeas and vegetables. Add the arugula, then toss well to slightly wilt the arugula. Drizzle the dressing over the salad, then toss again to coat. Divide between six serving plates.