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updated 9/2/2010 10:51:12 AM ET 2010-09-02T14:51:12

Tired of traditional greens? Look no further! This unique salad from New York City chef April Bloomfield is the perfect main or side dish for Labor Day weekend.

Recipe: Chickpea, lentil and feta salad with cilantro and grilled chili (on this page)

Recipe: Chickpea, lentil and feta salad with cilantro and grilled chili

Ingredients
  • 2 15.5-ounce cans chickpeas, carefully rinsed so as not to displace husks
  • 2 cups cooked French lentils, chilled and carefully rinsed
  • 1 bunch cilantro, picked; preserve delicate stems
  • 4 ounces of goat's milk feta
  • 1.5 tablespoons toasted freshly ground cumin
  • 2 tablespoons kosher salt
  • 3 tablespoons fresh-squeezed lemon juice
  • 2 tablespoons tahini
  • 2 Holland chilis
  • 1/2 red onion, sliced thin
  • 1/2 cup olive oil
Preparation

For the chickpeas and lentils:
In a bowl, combine cooked lentils, chickpeas, salt, two tablespoons of lemon juice, tahini, olive oil and cumin.

Fold ingredients together carefully so as not to break up the chickpeas. Taste and adjust seasoning if necessary. The chickpeas and lentils should be creamy and evenly seasoned.

Set aside.

Grill the Holland chilis until charred on all sides. Place in a bowl tightly covered with plastic wrap. Once cool, remove seeds and skin. Place in a bowl drizzled with a bit of olive oil.

In a separate bowl, combine cilantro and red onion. Dress with remaining lemon juice, a pinch of salt and drizzle of olive oil.

To assemble salad:
Just before serving, gently stir chickpeas and lentils, spoon onto serving platter or bowl.

Carefully place dressed cilantro and onions on top, crumble feta evenly over cilantro, dot with grilled chilis and finish with a drizzle of olive oil.

Serving Size

Makes four servings

Video: Spicy spin on Greek salad

  1. Closed captioning of: Spicy spin on Greek salad

    >>> side dish this holiday weekend. hot chef april bloomfield is the executive chef and co-owner of the breslin dining room here in new york. you're the buzz in this town. we love your astronaut, known for a unique spin on everything. but this is pretty cool because you've focused on salads this time.

    >> yeah, you know. i have two restaurants and a lot of people think that they're very cyclic, and they are but i have a very big passion for making salads. things that are vibrant and fresh and crisp. this is a little twist. this is some lentils that i cooked for about 25 minutes in a little bit of garlic, a little bit of water, some chilies.

    >> you cooked some lentils. can you buy them already prepared?

    >> you can buy them in a bar. you can open a jar of chick peas .

    >> 25 minutes. so here i have some tahini paste. it's basically sesame seed that's pureed and it gives it a peanut buttery kind of --

    >> kind of that cream.

    >> yeah, exactly.

    >> now is it hard to find?

    >> no, you can find it in any ethnic supermarket. here i have some meyer lemon zest which allows a real nice zing and cut through the nuttiness.

    >> how is this different from the traditional greek salad ?

    >> it's different because i've used a lot more texture like chick peas and lentils. but it's normally cucumbers and tomatoes and stuff.

    >> okay.

    >> so anyway, this is a little bit of lemon juice . again, a little bit of, you know, acidity, make it nice and vibrant. and then i've got some garlic. and the garlic will kind of bring it all together.

    >> i've got to tell you, it already smells so fresh.

    >> you know, this cumin is toasted so it brings out the oils of the cumin and makes it really nice and tasty. you just kind of get it in there, make sure you toss it all together until it's all lovely and coated.

    >> and after?

    >> and then we just put a little bit of olive oil like this. which adds some elegance to it. then i have some onions. we're going to sad some salt, a little bit of olive oil again and a little bit of lemon.

    >> all right.

    >> and this will kind of help pickle the onions.

    >> the onions. and the acidity in the onions will help with the salad.

    >> there are a lot of parts in this but it was easy to follow when i was looking at the recipe. i promise very simple to follow.

    >> exactly. salads should be simple. very vibrant.

    >> and that's what this is.

    >> exactly.

    >> the greek salad .

    >> now with the chilies --

    >> these are holland chilies. they're a little bit spicy.

    >> it's slightly spicy chili. what i've done is just kind of grilled it. pulled off the skin and you end up with this lovely, fleshy chili.

    >> exactly.

    >> and then so what you do is, it's really simple. you just kind of, you know, make sure you taste it.

    >> okay.

    >> we just kind of put it in there like that.

    >> uh-huh.

    >> looks good.

    >> and healthy, too.

    >> the aroma is amazing.

    >> isn't this spectacular?

    >> a little bit of this.

    >> april bloomfield, thank you so much. a few of these on top.

    >> great.

    >> thanks, april. .. ..

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