Cooking With Bwog: Let Them Eat Salad
Written by Bwog Staff
Join our new Cooking With Bwog duo, Asia Carter and Bea Masters, as they double-handedly attempt to teach you how to cook from the comfort of your computer. Check out their first installment! You can find the ingredients and recipe below.
Chickpea and Zucchini Salad
- 1 can chickpeas (garbanzo beans)
- 1 cup green peas
- 1 ½ cup zucchini
- 2 c frisée
- ¼ cup red onion
- 1 lemon
- 1 ½ t Dijon mustard
- 1 ½ T olive oil
- Salt and pepper to taste
- ¼ c crumbled goat cheese or feta
Rinse the chickpeas thoroughly in water and drain. If using frozen peas, defrost in the microwave or under hot water. Mix peas, chickpeas, thinly sliced zucchini, and thinly sliced red onion in a bowl.
Wash and dry the frisée, then tear into bite-sized pieces and add to the salad bowl.
Juice the lemon into a small bowl, then whisk in the olive oil and mustard. The dressing should be smooth and creamy. Add salt and pepper to taste. Adjust amounts of mustard and oil as necessary. Pour dressing over the salad and toss to coat. Add goat cheese and toss.