Refrigerator Purslane Pickles
This is based on quick pickling instructions from Ball with seasonings that I prefer for purslane, though other seasonings will work, too. These are fun on a burger or sandwich or used to garnish a pl...
Ingredients
SERVINGS: 2-4 Serving(s)
- 2 cups fresh spinach (or shredded baby kale)
- 1 1/2 cups cooked corn kernels, divided
- 1/2 cup cooked quinoa
- 1 cup fresh chickweed
- 3/4 cup halved cherry tomatoes (about 16)
- 1 avocado, diced
- 6 green onions, diced
- 1/2 cup roasted chickpeas
- Lime and Cilantro Vinaigrette (recipe follows)
- 1/4 cup plus 1 tablespoon lime juice
- 1/8 cup honey (buckwheat preferred)
- 1 garlic clove, minced
- 1/4 teaspoon salt
- Pepper to taste (1/8–1/4 teaspoon)
- 1 heaping tablespoon fresh cilantro, minced
- 1/4 cup olive oil
- 1 can of low-salt chickpeas/garbanzo beans
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
Instructions
Layer ingredients in the bowl in the order listed above, starting with the spinach as a base and finishing with chickpeas as a topping. Reserve about a 1/2 cup of corn to sprinkle on top for color. Pour vinaigrette over all.
Lime and Cilantro Vinaigrette
Mix first 6 ingredients together, then add olive oil and whisk until blended.
Roasted Chickpeas
Preheat oven to 325 degrees.
Drain chickpeas and blot dry. Spread on a prepared cookie sheet and bake in preheated oven for 45 minutes. When done, boost the oven temperature to 400 degrees.
In a large bowl mix the seasoning ingredients. When chickpeas are finished drying out, add them to the bowl and stir to coat all the beans. There is no need for them to cool before seasoning. Spread them back out on the cookie sheet and roast at the higher temperature for about 15 minutes until crispy.
About this recipe
Note: The finished chickpeas will absorb moisture quickly after cooling, so seal in an airtight container or serve immediately. They can be reheated at 400 degrees for about five minutes before serving to get them crispy again, if needed.
