46 minutes ago
Monday, July 27, 2009
There is a great cafe on Sullivan St. in NYC called Once Upon a Tart.
They make great sandwiches, salads, tarts and delicious cookies.
Their most popular selling lunchtime salad is their chickpea & lentil salad with a sundried tomato vinaigrette. It is delicious. You just feel healthier after eating it.
Well, I made my own version of this salad, using their recipe for the vinaigrette and throwing in some leftover grilled chicken. It was a delicious and filling lunch.
And good for you! I know you don't want to hear that!
Lentils with Chickpeas & Chicken Salad:
1 cup of cooked Beluga lentils
1/4 cup chopped red onion
1/2 cucumber, peeled and diced small
1/2 cup cherry tomatoes, quartered
1 roasted red pepper
1/4 cup of fresh torn basil
15 oz. can of drained and rinsed ceci (chickpeas)
leftover sliced grilled chicken breasts (optional)
3 tbsp of sundried tomato vinaigrette (recipe to follow)
Sundried Tomato Vinaigrette (adapted from Once Upon a Tart Cookbook)
12 sundried tomato halves
1/4 cup of grated parmesan cheese
1 garlic clove
1/4 cup of balsamic vinegar
1/4 cup of fresh basil leaves
1/2 cup or more of olive oil
Using a food processor, pulse the dressing ingredients together, adding the olive oil last thru the feed tube until you get the consistency you like. (*This is like a pesto and makes a lot. The flavors are very concentrated, so add olive oil as needed).
Add all of your salad ingredients in a large bowl and toss with about 3 tbsp of this thick dressing. Add oil to thin it.
Add your chicken slices in at the end and toss another turn until coated.
Garnish with fresh basil leaves!