When you pair a cheese with chickpeas, you’re usually going to go with feta, right? They’re both Mediterranean blah blah blah. But what if you pair chickpeas with goat cheese instead? Between the texture of the chickpeas and that of the feta, you’ve got a chalky crumbly thing going on. Sure, the taste is good, but I decided to mix up the texture and see if I liked it. I DID like it.
First, start sauteing 1/2 of a sweet onion in butter. No need to get it all the way to caramelized, but get it to the point that it’s sweet and not bitter (it should be translucent). The night I made this I was also cooking a main course that required 1/2 a sautéed onion so I cooked the whole thing and spooned half of it away for later, aka this dish. You could actually saute the onion the night before and stick it in the fridge til you’re ready to prep this. That would be a major time saver. It’s already a super quick dish to throw together, but that would take this salad from a 10 minute thing to a 3 minute thing.
While the onion is cooking, combine one can of chickpeas, rinsed, with one large chopped red bell pepper, and 2-3 oz. of goat cheese. Drizzle with olive oil and a dash of balsamic vinegar and some salt.
Sweet from the onions, tangy from the cheese and vinegar, crunchy from the bell pepper, and protein-filled from the chickpeas. What more could you ask for?