How do you dress an earthy, slow-cooked pot roast without adding to heaviness of the dish? With a tangy little salad that presents contrasting flavors to brighten up – and spice up – the comfort classic.
Here’s a chickpea salad recipe from celebrated chef Hugh Acheson’s new cookbook, “The Chef and the Slow Cooker” (Clarkson Potter, $29.99), that does just that. It carries sweet and smoky notes from charred onions, the heat of four jalapeños, the herbaceous lift of cilantro and freshness of squeezed lemon.
The chickpeas reinforce the roast’s earthiness without excess.
It’s a salad that’s easy and versatile enough to lighten up the braising season. And, truth be told, it’s delicious enough on its own.
Reprinted from chef Hugh Acheson’s cookbook “The Chef and the Slow Cooker” with permission of its publisher, Clarkson Potter.
Charred Onion and Chickpea Salad
Serves 6 to 8 as a side
- 1 tablespoon canola oil
- 1 large red onion, halved lengthwise, root end of each half left intact
- 2 (15-ounce) cans chickpeas, drained and rinsed, or 10 ounces dried chickpeas, cooked
- 2 cups coarsely chopped fresh cilantro (about 1 bunch)
- 4 red jalapeño peppers, thinly sliced
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon ground cumin
- Kosher salt
Make the salad: