Friday, April 30, 2010

So fresh

The shipment of basil came in! Thank goodness, because I made an amazing meal for lunch today that contained my longed-for basil. Okay, not really a meal, but a main dish (Bradley gives me a hard time for saying a dish is a meal). It was so good I video chatted my parents to show them! I know, that was probably cruel because they weren't here to eat it themselves but I will make it for them when we are in Florida (we're visiting in two weeks and the thought of making it again makes me happy).

Back to the basil. Question: when is basil season? It might explain the immense difficulty I had in locating it this week. Can I please show you a picture of how much basil comes in one of those tiny packages? Well, of course I can this is my blog...
Three! Three twigs of basil. It just made me mad. It was only enough to marinate my mozzarella (that will come in a later post). I need much more basil for my lunch dish, so Bradley went and checked Kroger for my shipment, while I chopped delicious freshness, and the basil was finally there! He bought me 2 packages of basil and 5 days after my hunt for basil began I was finally satisfied. But my ultimate satisfaction will come when I begin shopping at Publix in 4 weeks. *please note, my Ultimate Satisfaction comes from the Lord, I realize that. But speaking strictly in terms of a grocery store I believe Publix outshines Kroger and Food City. Just sayin'. You know I speak the truth, don't hate.

Okay, so what is for lunch? You wonder. And I shall tell you. Before I do please don't say "no" because of the name. It is lacking originality. I hate names of things that just list all the ingredients of the dish. You want the name to be fun and catchy! It is in the description where you find out what you are actually ordering or eating. You know what I mean, names like "Death by Chocolate" "The Great Wall of Chocolate" "Mississippi Mud Pie" you get the idea, I love chocolate.

So, I shall call this meal...

"Chickpeas from Heaven" - no, no, too cheesy

"Super Summer Salad" - Hmm, is basil season in the summer? If so, that might work.

"I got that boom chickpea boom" - huh?

"Girly Salad" - Bradley's suggestion, I disagree.

"May Showers bring Fresh Salads" - Okay that doesn't rhyme...wait it's April showers...

"April Showers bring Fresh Salads"


"May Flowers and Fresh Salads"

I actually like the May showers the best...but that doesn't work because it's wrong... except in East Tennessee where it rains all the time (side note). So, I guess I will have to use the loser name:

Chickpea Salad with Tomatoes, Olives, Basil and Parsley.

Does that make you want to eat it? Well maybe not, but it is so fresh and yummy so regardless of the name you should try it. And then maybe you'll have some ideas for the name.

So good! Here are the directions.

Chickpea Salad with Tomatoes, Olives, Basil and Parsley (aka Boom Chickpea Boom)

-2 cans garbanzo beans
-1 T + 3 T red wine vinegar
-2 tsp fresh lemon juice
-2 cups diced and drained tomatoes (or more)
-1/2 cup Kalamata olives, (sliced into slivers)
-3/4 cup chopped red onion (or more)
-1/2 cup chopped fresh basil (or more)
-1/4 cup chopped parsley (or more)
-5 T extra virgin olive oil.

Rinse garbanzo beans until no more foam appears. Pour in large bowl and add 1 T red wine vinegar and lemon juice (I just squeezed some in, but the amounts are for you to use if that makes you feel more comfortable.)

Chop tomatoes and drain while you chop the onions and slice olives. Then add to the bowl with the marinating beans.

Wash and dry basil and parsley, finely chop herbs and add to salad.

Put 3 T red wine vinegar in a small bow and whisk olive oil until dressing is emulsified. Add dressing to salad. Season with salt and ground black pepper to taste.

Marinate at room temperature for one to two hours if you want, I didn't have the patience for this. And then serve! You can refrigerate your left overs, I'm not sure how good they will be, probably not as amazing as when you first make it.



  1. This is totally a ME meal! Yummy! I will be making this soon! :) By the can have basil whenever you want if you plant some in a planter in your house.

  2. I thought of you when I made it! I knew you would love this recipe! So if I'm going to grow my own basil, when do I have to do that? Can I grow it on my porch when I'm in Florida? Or would that be to hot?