As a parent, cooking has never been more important to me. Unfortunately, I have never had less time to do it. And what a week so far! My oldest son is sick with a double ear infection and the baby is nursing like an Olympic champion. Phew! There's not a lot of sleep happening around here and I'm running on leftover Easter chocolate. So, I've been aiming for easy in the kitchen this week and that includes this simple chipotle chickpea salad.
Here's how I made it:
1/2 lb asparagus spears, woody stems removed
2 cloves garlic, crushed
540 ml (19 oz) can chickpeas, drained and rinsed
a dozen grape tomatoes, halved
1/2 cup feta cheese, diced
2 tbsp olive oil
1 tbsp white wine vinegar
1/4 tsp chipotle chili powder
In a medium saucepan, I brought 1/2 cup of water to a boil and added the garlic cloves and asparagus. The asparagus and garlic steamed, covered, for two minutes. Then I removed the asparagus to a large bowl of cold water to stop the cooking process, and reserved one clove of garlic.
In a medium mixing bowl, I combined the asparagus (cut into 2 inch pieces), chickpeas, tomatoes, and feta.
To make the vinaigrette, I combined the oil, vinegar, chili powder, and reserved garlic clove (finely chopped) in a small jar with a tight-fitting lid. Then I shook my bon bon vigorously to combine the mixture and poured the vinaigrette over the salad, tossing to coat. Done and done! I like simple.
I hope you enjoy having that song stuck in your head now. Ba ha ha! I'm so cruel.
What's on your family's table this week? Got a recipe I've just gotta try? Leave a comment and fill me in!