I'm constantly cooking, and constantly taking photos which I intend to add here. My problem is the writing part. I love flipping through cooking blogs, although admittedly, I do not typically spend much time on the lengthy back stories associated with the delicious recipes. Just the facts, er, recipes please. There are of course, some exceptions - I follow many blogs that are beautifully designed and even more beautifully written, where you kind of get a feel for the person behind the blog.
So why don't I just stick to the massive recipe catalog websites, with a single photo, the recipe, and ratings? I much prefer the aesthetics of someone's personal blog. I appreciate the art and prose that is put into a cooking blog. I respect the person who is comfortable adding the stories. Flipping through a blog is like looking through someone's personal recipe book. And I love love the photography.
There was a time, years ago, where I actively worked on my photography skills. That hobby seemed to fall to the wayside when I got to college. At that point I found myself as a full time student with a full time job to pay for it. Free time was largely spent sleeping, doing homework, and drinking with friends in that order. And now, an AS, a BS, two minors, and nearly three years in the "big girl job" later, I think I'm going to try and pick it back up. I hope you, dear reader, stick around to watch that progression. Of course, I won't hold it against you if you don't want to read the stories.
I've been on a bit of a lemon kick lately. One of my favorite resturaunts in the Capitol Hill area of D.C. - Cava Mezze, has a tomato salad with the perfect lemon caper dressing. That is the inspiration for the dressing for this dish. If you happen across a Cava Mezze in your travels, please go, and let me know what you think.
Chickpea Salad with Lemon Caper Dressing
Servings: 2-3
For the salad
- 1-2 c. greens of your choice. I used a spring mix
- 2 tbsp walnuts, toasted
- 1/4 c. crumbled feta
- 1/2 c. roma tomato (or any other meaty variety), diced
- 1 can chickpeas, rinsed and drained
- 1 tbsp. greek yogurt
- 2 tbsp. capers
- Zest of 1 lemon
- Juice of 1/2 a lemon
- 1 tsp. sunflower oil or EVOO
- Pinch of kosher salt
- Pinch of black pepper
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and add walnuts. Roast walnuts for approximately 10 minutes. Remove baking sheet from the oven and allow the walnuts to cool.
Meanwhile, mix the lemon zest and lemon juice in a small mixing bowl. Add the capers, oil, salt and pepper and whisk together.
In a separate bowl, add the yogurt and gradually whisk in the lemon mixture.
Toss all salad ingredients together and top with cooled, toasted walnuts.
To serve, plate the salad mix and drizzle lemon caper dressing on top!
To serve, plate the salad mix and drizzle lemon caper dressing on top!
