Melon, Chickpea & Rosemary salad


Apples and pears, strawberries, tomatoes, peppers, aubergines, cucumbers, zucchini and melons, figs, corn, green beans and peas, grapes; For old civilizations there seemed to be no distinction between fruits and vegetables. According to the Ayurverdic, traditional Chinese and ancient Greek cooking, fresh foods were combined to balance either the energy of a meal, its flavor or its temperature as a medicine for the body.

Summer fresh fruits of all kinds can add fresh notes to various dishes and salads.
In the following recipe, the rather neutral presence of chickpeas is complemented by the delicate aroma of melon. The first trial was with a nicely ripen Cantaloupe melon. As summer reaches its end, this time we chose a less sweet melon of the end of the season. We seasoned it with fresh rosemary, however a wild thyme variety could work as nice.



Melon, Chickpea & Rosemary salad
Serves 4


1 cup dry chickpeas
2 cups melon cubed
2 sprigs fresh rosemary, chopped
Zest and juice of one lemon
1/3 cup extra-virgin olive oil
¼ teaspoon asafetida
salt, freshly grounded pepper
smoked tofu (optional)

Wash the chickpeas thoroughly. Rub them with your hands with some baking soda and soak them in water overnight.
Next morning, put them in a pot with water and asafetida and bring to boil. Simmer until soft.
When ready strain them and whilst hot put them in a salad bowl. Add the oil, lemon, zest, rosemary, salt & pepper. Allow to cool, add the melon and combine well.

Optionally: if you want to add some intensity to flavor cut some smoked tofu in cubes and add at the end together with the melon.


« Food for Thought & Practise: Eat locally and seasonally; eat pure, plant-based whole foods; honour your food; cook and eat with good intention» 


Posted by: Vasia Pelegrati 

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