let me level with you: there are weeks where the csa is a burden. there, i said it. there are weeks when the swiss chard just keeps coming and the herbs turn black in the fridge. make no mistake, i love this program: it challenges me as a home cook, supports our community of farmers, and teaches me a thing or two about real food. i’m talking feathers on the eggs, grass among the greens and clovers in the herbs…that kind of real.
at this time of year, greens, herbs and corn are shoved in my weekly yield more than anything else. we arrive at tuesday and i still have ears of corn and those herbs that are half dead, both needing to be put to some good use, ideally a tasty one.
this salad is just about as cheap, easy and tasty as it gets. oh and it’s vegan and gluten free, if that’s your thing. the measurements are so approximate and instructions non-existent that i can hardly call it a recipe. use what you have, substitute freely, and report back with your variations, that would be fun!
chickpea salad with corn, kale and herbs
3-4T red wine vinegar
~1/4 c. olive oil
~3 cups of prepared chickpeas
steamed corn kernels from 2 ears of corn
4 leaves spigarello kale, sliced into ribbons
1/2 small red onion (these are so special! see photo above)
2 T chopped cilantro
4T basil ribbons
salt and pepper
into a large bowl goes the vinegar. whisk in the olive oil until it makes a vinaigrette. add the rest of the ingredients and carefully toss. add salt and pepper to taste. for best results, let it sit a while (20 minutes or so) to allow the kale to soften up a bit.