Q: Do you have the recipe for Star Provisions chickpea salad in your records? I adore this salad and have tried to "reverse engineer" it with no success whatsoever. If you do not have it in your files, would you mind to ask Star Provisions to share it? — Karen Drake, Marietta
A: The AJC did not have this recipe in the files, but chef Andy Carson at Star Provisions was happy to share. It's a traditional combination of chickpeas and the ingredients of the classic French mirepoix — celery, carrot and onion. The chef's tweaks lie in the seasonings — red chili flakes, cumin and a luscious Medjool Date Vinaigrette. This recipe is a smaller version of that prepared at the shop each day.
Other recipes Star Provisions has shared with the AJC include their carrot cupcakes and Fall Bars.
Star Provisions’ Chickpea Salad
2 cups dried chickpeas
1 1/2 ribs celery, divided
1 medium carrot, divided
1/2 medium yellow onion, divided
1 small garlic clove
2 tablespoons dried currants
1/2 bunch chives, chopped (about 1/4 cup)
4 tablespoons Medjool Date Vinaigrette (see recipe)
2 tablespoons extra virgin olive oil
1 tablespoon cumin
1 teaspoon dried red pepper flakes
Salt and pepper
Wash the chickpeas in hot water. Put the rinsed peas in a saucepan large enough to hold four times their volume so the chickpeas have room to expand. Cover the peas with hot water and allow to cool to room temperature. Refrigerate overnight.
The next day, remove the saucepan from the refrigerator and rinse the chick peas one more time. Return peas to saucepan and add enough water to cover peas by at least 3 inches. Quarter one rib celery and add to saucepan. Quarter half the carrot and add to saucepan. Cut onion half in half and add half to saucepan. Reserve remaining celery, carrot and onion for later. Add garlic. Salt the water and bring to a boil. Keep boiling until peas are tender which can take up to 90 minutes. Add more water if needed to keep the peas submerged until they finish cooking.
Drain cooked peas and discard celery, carrot, onion and garlic. Cool peas to room temperature.
While peas are cooling, cover currants with hot water. Set aside.
Use a mandoline to cut remaining carrot, celery and onion quarter into 1/8-inch thick slices. Stack slices and cut into matchstick-size strips. Dice the strips carefully to make 1/8-inch thick cubes. Set aside.
In a large bowl, toss cooled chickpeas with finely diced carrot, celery and onion. Drain currants and add to mixture. Add chives, Medjool Date Vinaigrette, olive oil, cumin and red pepper flakes and toss. Season to taste. Makes: 6 cups
Per 1/2-cup serving: 152 calories (percent of calories from fat, 25), 7 gram protein, 22 grams carbohydrates, 7 grams fiber, 4 grams fat (1 gram saturated), no cholesterol, 12 milligrams sodium.
Medjool Date Vinaigrette
The recipe for Chickpea Salad will use a little less than half this batch of vinaigrette. You can cut the vinaigrette recipe in half to make the smaller amount, but the small quantity is difficult to work with in a blender. Make the whole batch and save the remaining vinaigrette for another whole grain salad.
4 medjool dates, pitted
1/2 cup water
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
Salt and pepper
In a small saucepan, cover dates with water and bring to a boil. Reduce heat and simmer until dates are tender and water is absorbed.
In the jar of a blender, combine cooked dates, olive oil and vinegar. Process until smooth. Season to taste. Made be made ahead and refrigerated up to 4 days in advance. Bring to room temperature before using. Makes: 3/4 cup
Per 1-tablespoon serving: 90 calories (percent of calories from fat, 89), trace protein, 2 grams carbohydrates, trace fiber, 9 grams fat (1 gram saturated), no cholesterol, 11 milligrams sodium.
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