The business of food of course! Now that we’ve settled back into our daily routines and rolled through the mountains of laundry (Well, it’s almost all folded anyway!), we’re back in the kitchen working our way around the world. For the next few weeks we’ll be sampling various recipes from the country of Armenia.
A former republic of the Soviet Union, Armenia is a mountainous country and lies in both Western Asia and Eastern Europe. The cuisine in Armenia is really rather varied, but almost always includes an extensive amount of fresh ingredients. For our first recipe we went with an Armenian side dish that we thought had a chance of winning over Mr. N and Miss A, an Armenian Chickpea Salad.
This is a simple salad that requires very little preparation time and absolutely no cooking time – it already has the makings of becoming a weeknight staple around here. All that you need is a can of chickpeas, a bunch of parsley, green onions, paprika, cumin, olive oil and a lemon.
Mr. N was next. He wasn’t as thrilled with the dish as I was hoping. He thought it was ok, but thought the lemon was a bit much. So he gave it 2 spoons. Miss A was not a fan. She prefers her chickpeas roasted and seasoned – end of story. So as she bluntly offered up, “One spoon. I don’t like it.” (At least she didn’t “hate” it this time.)
As for me, I originally came in with 2-1/2 spoons. It was good, but I found it a bit uninspiring…That is until I had some inside a pita with hummus the next day. YUM! Now that was delicious. It was definitely a 3 spoon recipe now and maybe even pushing 4 spoons. I’ll be happy to make this for my weekly lunches and serve it up in a wrap or pita. Even Mr. N agreed and asked if I would put it in his lunch this week! So despite its bumpy start, this one actually ended up a winner. It’s easy. It’s healthy. And 3 out of 4 of us will certainly keep eating it! (As for Miss A, I’m wondering if a splash of vinegar would get her on the bandwagon!)
Print this recipe: Armenian Chickpea Salad