Recipes: Summer Salad with Chickpea Pancakes

I cooked for a neighbor last night, and fell in love all over again with this salad.  The genius of it is that it can really be constructed from whatever leftover grain/bean combo you’ve got in your fridge + whatever looks gorgeous at the market that day.  Here’s a codified version, but feel free to improvise ad infinitum.  If you want to add some serious WOW to your meal, make the chickpea pancakes.  They are SO worth the extra effort.

DINNER IN A BOWL: SUMMER SALAD WITH CHICKPEA PANCAKES

½ c. pearl barley

½ c. brown or green lentils

2 T. kosher salt

1 c. corn (blanched fresh* is best)

½ lb. green beans, blanched* and cut into ½ inch pieces

2 sweet bell peppers (red, yellow or orange), cut into thin 1/2 in. strips

1 scallion, thinly sliced

½ c. fresh soft herbs – basil, tarragon, Italian parsley (whatever you like)

For the dressing:

¼ t. Dijon mustard

2 ½ T. balsamic vinegar

juice from one lemon

1 t. kosher salt

3 T. olive oil

Fresh ground pepper

1. Bring a large pot of unsalted water to a boil.  Add the barley & lentils and let cook for 10 min.  Add the salt and continue to cook until al dente (about 12 more minutes).  Drain and set aside to cool.
2. Whisk all ingredients for dressing together and set aside.
3. Combine cooled beans & grains with prepped vegetables, toss with vinaigrette, adjust seasoning and add fresh herbs.

* – To blanch fresh vegetables:  bring large pot of salted water to a rolling boil.  Drop veg in until color turns bright and veg is crisp/tender (or however you like your veg).  Corn takes about 45 seconds.  Fresh green beans take a few minutes.  Taste.

CHICKPEA PANCAKES WITH TAHINI SAUCE

2 c. chickpea flour

1 c. AP flour

2 t. baking powder

2 T. curry powder

1 T. kosher salt

1 c. plain yogurt

4 eggs, beaten

3 T. canola oil, separated

3 scallions, thinly sliced

1 c. chopped fresh cilantro

1. Whisk dry ingredients: chickpea flour, AP flour, baking powder, curry powder and salt in medium bowl.
2. Whisk wet ingredients: yogurt, eggs, 2 T. oil.
3. Pour wet mixture over dry mixture.  Stir to combine and add scallions and cilantro.
4. Coat nonstick pan with a bit of the remaining canola oil, heat on medium and ladle 2/3 c. batter into the pan.  Cook as you would regular pancakes (until golden brown on each side), and serve immediately with Tahini sauce (below).

TAHINI SAUCE

½ c. tahini

½ c. water

¼ c. fresh lemon juice

1 garlic clove, minced

½ t. kosher salt

¼ t. cayenne pepper

Whisk together (or whir in blender) until smooth.