Chickpea, Calamari & Zucchini Salad

Chickpea, Calamari & Zucchini Salad
Photo by France Ruffenach

Ingredients

  • Juice of 1 lemon (about ¼ cup); more as needed
  • 2 medium cloves garlic
  • Kosher salt and freshly ground black pepper
  • ¾ cup good-quality extra-virgin olive oil
  • ½ lb. small zucchini, cut in half lengthwise and then sliced into 3/8-inch half moons (about 2 cups)
  • 4 cups cooked chickpeas (or two 19-oz. cans), rinsed and drained
  • ½ small red onion, thinly sliced into half moons and soaked in ice water for 1 hour
  • + 4 more ingredients
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 12 fresh basil leaves, torn into small pieces
    • Pinch crushed red chile flakes
    • 1 lb. cleaned calamari (squid) tentacles and bodies

Clean the squid as described here. Slice the bodies lengthwise into 1/4-inch strips. Put the strips and the cleaned tentacles into separate bowls and season each evenly with salt, pepper, chile flakes, and 2 tablespoons of the oil. Set aside. Smash the garlic and a pinch of salt into a paste fol...

View full recipe at Fine Cooking

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