Chef Jeff’s Moroccan Chickpea Salad
- Chickpeas, canned, drained, rinsed (2 – 15.5 ounce cans)
- Cherry Tomatoes (fresh, halves 1 Pint)
- Cilantro (medium chopped ¼ Cup)
- Jalapeno Peppers (fine dice 2 each)
- Black Olives (sliced ½ Cup)
- Onion, red (fine dice 2 Tablespoons)
- Garlic, fresh (minced 2 Tablespoons)
- Olive Oil (2 Tablespoons)
- Red Wine Vinegar (1 Tablespoon)
- Black Pepper (coarse ground 1 teaspoon)
- Salt, Kosher (½ teaspoon)
- Cayenne Pepper (ground ¼ teaspoon)
- Parmesan Cheese (shredded ½ Cup)
- Pita Chips as needed
1. Combine all of the ingredients (EXCEPT the Parmesan cheese and pita chips) in a large mixing bowl until all ingredients are evenly distributed.
2. Refrigerate for at least 4 hours to allow the flavors to marry.
3. When ready to serve, sprinkle the Parmesan cheese over the chickpea salad as a garnish. Serve and enjoy!
Chef Jeff’s Roasted Pear Salad with Toasted Pecans and Cherry Balsamic Dressing
Yield: 8 servings
- Pears, fresh 4 each
- Brown Sugar ½ Cup
- Water 1 Tablespoon
- Gorgonzola Cheese, crumbled ½ Cup
- Pecan pieces, toasted ½ Cup
- Cranberries, sweetened, dried (Craisins) ½ Cup
- Balsamic Vinegar, Black Cherry ¼ Cup
- Olive Oil ¼ Cup
- Boston / Butter / Bibb Lettuce, fresh 2 small heads
1. Preheat the oven to 350⁰ F. Cut the pears in half and remove the cores. Cut a tiny slice off the bottom of each pear half so the pears will sit flat on a baking sheet (with a small lip to prevent pear juice from dripping).
2. Combine the brown sugar and water in a sauce pan over medium heat until melted, and then brush the pear halves with the brown sugar syrup.
3. Combine the Gorgonzola, pecans and Craisins in a small bowl. Divide the mixture evenly on top of the pear halves. Bake for 25 minutes.
4. Combine the cherry balsamic vinegar and olive oil to make the dressing. Adjust the dressing if you wish.
5. Clean and tear the lettuce into bite-sized pieces. Toss it with the dressing. Then divide the lettuce evenly on 8 serving plates.
6. Place one roasted pear half atop the dressed lettuce leaves.
7. Serve immediately as a salad course with your choice of bread or rolls.
