Clearly I’m in the minority since the salad is, in fact, famous. We got it because Bethenny said to, but all I could think of the whole time was why was I eating a chickpea straight from the can. The anti-raw-chickpea revolution really came to me when I was eating the famous chopped salad at a fabulous ladies lunch with my friend Hunter at La Scala. *raw as in, raw from the can– canned chickpeas are, of course, cooked. Unlike a bean from a can, which can be marinated into palatable submission, the tinned chickpea stays kind of chalky, starchy and despite an onslaught of external flavor, always kind of gives “eh.” They are not the chickpeas I know and love from simmering into soups or stews, or the ones I make from dried little chickpeas, tenderly cooked in pots of broth made from leftover onions, halved lemons and bay leaves (which I promise DO do something, if you let them). I hated each one.Įven after long periods of marination, I couldn’t get over the fact that I was eating a spoonful of raw* chickpeas, and for whatever reason, that made me unbelievably sad. I did a bunch of other stuff too, I won’t bore you with the details. I added cheese (different kinds), and in one iteration, chopped raw onions and cucumber for Greek Salad/Chopped Salad vibes. I added herbs and lemon, grated garlic and scallions, then tried versions with preserved lemon and sumac, I did a toasted garlic oil with chili, I used vinegar instead of lemon. Last year I tried desperately to make a chickpea salad with chickpeas straight from the can.
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