Earlier this summer on my trip to Halifax we got lunch at a restaurant called The Wooden Monkey, where my mom ordered a delicious roasted chickpea salad. We both liked it so much that I’ve been wanting to recreate it ever since!
Our potluck father’s day lunch with my extended family gave me the perfect reason to finally make it this weekend. It was a great healthy side dish to serve alongside the rest of the food. Or a larger portion could also work as a main dish for 3-4 people!
- 19-oz can of chickpeas (about 2 cups cooked)
- 1 tbsp olive oil
- ¼ tsp salt
- 1 cup uncooked brown rice
- ½ red pepper, diced
- 1 cup diced daikon
- 1 green onion sliced (white and green parts)
- ⅓ cup chopped dulse
- 1-2 tbsp black sesame seeds
- 3 tbsp canola oil
- 2 tbsp ume plum vinegar
- 1.5 tsp red wine vinegar
- 1 green onion, thinly sliced (white parts only)
- 1 clove of garlic, minced
- In a medium sized pot bring 1-3/4 cup of water and 1 cup of brown rice to a boil, then reduce heat to the lowest setting and simmer for 40-45 minutes or until the rice is done. Set aside and let cool.
- Drain the chickpeas in a strainer and rinse under cold water, then pat dry. Toss them with the olive oil and salt, then spread out on a baking sheet and roast for 15 minutes at 425°F. Make sure to give them a stir halfway through to help them roast evenly.
- In a small bowl, combine the canola oil, ume plum vinegar, red wine vinegar, green onion and garlic, and whisk to combine, then set aside.
- In a large serving bowl add the rice, chickpeas, red pepper, daikon, green onion, dulse, and sesame seeds. Mix well, then pour the dressing into the bowl and mix again. Top with a sprinkle of black sesame seeds and sliced green onion for presentation.
What’s your favourite dish to bring to a potluck?
Have you ever tried to recreate a dish from a restaurant?