This past week, the New York Times Sunday Magazine ran a lighthearted article that looked into the typical refrigerator contents of a few chefs and it made me consider what's always in mine. Eggs, butter, yogurt, milk and cheese are the constant and, interestingly, was for them as well. Although the article didn't glance into their pantries, I would hope it included chickpeas. The NYT asked the chefs if they could pull together a meal for an unexpected guest and most said yes with those ingredients. I could, too, and while chickpeas would probably form the base, the cheese would elevate it and that holds true whether I have a surprise dinner guest or invited party guests.
Président® cheeses and their crumbled feta is the one I always throw into my shopping basket. But, when I'm planning a party, I also include the block style.
And speaking of dips, I took at look at the President Cheese website for recipe ideas and found a nice variety of ideas for each of their products. Not surprisingly, the feta cheese section included a chickpea salad recipe. I actually took it as inspiration to create my own but I also bookmarked a bunch of ideas to try. Definitely well worth a look. My chickpea salad uses Mediterranean flavors and plenty of my favorite crumbled feta. And, served with my homemade pita chips, it's always a crowd favorite. Enjoy!
1 Can (approx. 15 oz.) chickpeas, rinsed and drained
1/2 Cup cherry tomatoes roasted in 1 tablespoon olive oil
1/4 Red onion, peeled and thinly sliced
1 Clove garlic, peeled and minced
1/2 Cup President Crumbled Plain Feta
1 Tablespoon chopped fresh parsley
1 Tablespoon olive oil
1 Tablespoon fresh lemon juice
1 Tablespoon mayonnaise
1/4 Teaspoon dried oregano
Salt & pepper to taste
In a large serving bowl, combine the chickpeas, roasted tomatoes, red onion, garlic and parsley. Make the dressing by whisking together the olive oil, lemon juice, mayonnaise and oregano and pour it over the chickpea mixture. Season with salt and pepper and toss in the crumbled feta cheese.
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