I'm moving everything from the cooking closet [my other blog that has been inactive for over a year] over here to MN365. I'm decluttering. Hope it's not too annoying! (-:
---------------------------------------------------------I don't know if I was extra hungry for lunch today [by "today" I mean sometime in March 2012] or if this was just THE BEST SALAD EVER, but you need to make this salad. ASAP.
Also, I want "methinks" to be revived. Mostly because methinks, "methinks" is so funny. Who says that?!?!
Generally, I'm pretty sure that salads I make at home are crappy. Why are they crappy? Because I like to put too much on them. There's so much going on I can't distinguish anything in my mouth. No bueno. I need to plan more frequently because when I have a plan I can exercise some topping-control.
This salad is basically three toppings, dressing and your lettuce. KISS it: Keep It Simple Stupid. I learned that at basketball camp in 6th grade.
OK, the chickpeas (aka garbanzos) are spicy, salty, crunchy texture on this salad and they take about 30 minutes of cooking time.
Steamy Kitchen's Crispy Roasted Chickpeas. The "loosely" means I didn't read through everything and I salted and seasoned my chickpeas before I baked them, and I didn't bake them quite long enough because I was impatient. As Steamy Kitchen recommends, use whatever seasoning you like, I had a jar of Italian Dressing Base which was my seasoning choice (and a very good choice!) when I roasted my garbanzos.
How do you feel about beets? It seems to me that they're a love-'em/hate-'em kind of thing. I am the former. BIG TIME. I LOVE BEETS. Oh, how I love them. The color! The texture! The flavor! I should write a song about it, if I wrote songs. Which I don't.
I do prefer a mustard that looks like this rather than one that's bright yellow:
Assemble the salad in a bowl. Butter lettuce is my preference. I like equal parts chickpeas and beets and as much blue cheese as I can get in there. A light drizzle of dressing and BAM! It's eating time.