Spiced Chickpeas and Vegetable Salad

It's really too bad that the new year brings with it both guilt about eating poorly over the holidays and weather that makes you want to continue on a comfort food binge.  Who can stomach salad in a snowstorm?  And are there really any good, fresh vegetables right now? 

Thankfully, the more cookies I put in my body, the more it craves bright, colorful, crisp produce.  And even more thankfully, I live in California, where such produce is actually available in January.  My wife requested this salad no fewer than four times in a week, suggesting that January brings out the craving for nutrient-dense vegetables in us all.

What seals the deal for this salad is the topping of warm, crispy chickpeas.  Not only do they add a healthy protein to your meal, they kick up a simple salad into something you want to dig into even while turning your thermostat up.  The spices are reminiscent of a holiday season not so very far behind us, while the vegetables let us know that summer is just around the corner.

Spiced Chickpea and Vegetable Salad
Serves 2

1/2 c dried chickpeas
1 t baking soda
1 small cucumber
1 large tomato or 1 c cherry tomatoes
1 sweet bell pepper
3 T olive oil
zest of 1 lemon
1 T lemon juice
1 T sherry vinegar
1/2 t sugar
1 t cardamom
1 1/2 t allspice
salt and pepper

Place chickpeas in a bowl, cover with plenty of water, add the baking soda, and let soak overnight.  In the morning, rinse chickpeas, place in a large pot, cover with plenty of water, and bring to a boil.  Skim off foam, and let simmer for about an hour, or until completely tender.  Drain.

Slice the cucumber, tomato, and pepper into a rough dice.  Mix all the vegetables together in a bowl.

Mix 2 tablespoons olive oil, lemon juice and zest, vinegar, and sugar together to form a dressing.  Season with salt and pepper to taste.  Pour over vegetables and toss.

Mix together cardamom, allspice, and a pinch of salt, and toss with chickpeas.  Heat the remaining tablespoon olive oil in a skillet, and then fry the chickpeas over medium heat for about 3 minutes.  Shake pan to cook evenly.

Serve bowls of dressed vegetables topped with warm spiced chickpeas.