This April 21 photo shows grilled chickpea salad with red onion and sourdough bread in Concord, N.H. Photo by: AP Photo/Matthew Mead
June 25, 2014 10:58:38 AM
Over the years, I've received roughly a half dozen of those perforated grilling pans as gifts. You know the ones I mean. They usually have sloped sides and small holes in them. The idea is that they let you cook smaller items on the grill without fear of losing the food between the grates.
I've never used a single one of them. Not even once. Until now.
Are you one of the few Americans who doesn't own (and never use) one of these grilling pans? No fear. Just toss the chickpeas with some oil and pop them on a rimmed baking sheet. Roast them in the oven at 450 F for 10 to 15 minutes, or until just starting to brown.
GRILLED CHICKPEA SALAD WITH RED ONION AND SOURDOUGH
Start to finish: 15 minutes
Makes 6 servings
Juice of 1 lemon
4 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large red onion, cut into thin rounds
1 large red bell pepper, cored and cut into strips
15-ounce can chickpeas, drained
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 loaf (about 19 ounces) sourdough bread, cut into 2-inch croutons
5-ounce container arugula
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