Posts
Salade Provençale de Pois Chiches
Moroccan Preserved Meyer Lemons
Provençal Finishing Salt
Garden French Breakfast Radishes
Garden Thyme
Today’s creation is deeply inspired by my Moroccan Preserved Meyer Lemons and Provençal Finishing Salt (Artisanal Sel Provençal).
This dish bridges two culinary worlds that share a deep reverence for the soil: the rustic charm of Provence and the bold, aromatic depths of Moroccan tradition. The inspiration began in the garden, pulling crisp French breakfast radishes from the dark earth and gathering fragrant sprigs of fresh thyme. Together with home-preserved lemons and herb-infused sea salt, these elements transform roasted chickpeas—the beloved pois chiches—into a texturally complex, soul-feeding salad. It is the perfect, protein-rich foundation for vibrant Mediterranean cooking.
Recipe: Salade Provençale de Pois Chiches
Prep time: 15 minutes | Cook time: 20 minutes | Yield: 2–4 servings
Ingredients
For the Roasted Chickpeas
- Chickpeas (pois chiches): 2 cans (15 oz each), rinsed, drained, and thoroughly dried
- Olive oil: 2 tablespoons of high-quality extra virgin olive oil
- Za’atar spice: 1.5 tablespoons of a fragrant mélange blend
- Moroccan Preserved Meyer Lemons: 1 tablespoon, flesh removed, rind cut into vibrant thin strips
- Fresh thyme: 1 tablespoon, leaves pulled straight from the sprig
For the Fresh Elements & Dressing
- French breakfast radishes: 1 bunch, washed and thinly sliced vertically
- Extra virgin olive oil: 2 tablespoons (for the final drizzle)
- Fresh lemon juice: 1 tablespoon (squeezed from a fresh Meyer lemon)
- Provençal Finishing Salt (Artisanal Sel Provençal): A delicate sprinkle of your custom finishing salt to taste
Step-by-Step Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Dry the chickpeas: Roll the drained chickpeas in a clean kitchen towel to remove all moisture. (Note: Crispy chickpeas require completely dry skins!)
- Season and toss: In a bowl, toss the chickpeas with 2 tablespoons of olive oil and your Za’atar spice mélange until evenly coated.
- Roast to perfection: Spread the chickpeas in a single layer on your baking sheet. Roast for 20 minutes, shaking the pan halfway through, until crisp and golden.
- Infuse the aromatics: Remove the pan from the oven. Immediately toss the hot chickpeas with your vibrant strips of Moroccan Preserved Meyer Lemons rind and fresh thyme leaves so the residual heat releases their essential oils.
- Assemble the salade: Let the chickpeas cool slightly. Transfer them to a serving bowl and fold in your crisp, garden-fresh French breakfast radishes.
- The final touch: Drizzle with the fresh Meyer lemon juice and remaining olive oil. Finish beautifully with a delicate, final sprinkle of your Provençal Finishing Salt (Artisanal Sel Provençal)—ensuring every bite gets a crystal of herb-infused salt to awaken the palate. ✨
Bring These Kitchen Staples Home
- Provençal Finishing Salt: A bright blend of garden herbs and Meyer lemon zest. It is perfect for avocado toast, roasted root vegetables, and even dark chocolate desserts.
- Moroccan Preserved Meyer Lemons: Tangy, aromatic, and exploding with umami. Use it to level up your roasted veggies, homemade focaccia, or craft cocktails.
These artisan essentials are only locally available for purchase at two amazing local boutiques:
- Salvage Hut | Downtown Soquel
- Shop Another Banger | Aptos Village
Beverage Pairings
Wine
- Côtes de Provence Rosé: A classic dry, pale pink rosé wine with notes of red berries, grapefruit, and a hint of flinty minerality to mirror the finishing salt.
- Assyrtiko or Vermentino: Crisp, bone-dry white wines with a wonderful saline, mineral finish and high acidity that cut through the richness of the roasted chickpeas.
Non-Alcoholic
- Iced Mint & Preserved Lemon Cooler: Fresh spearmint leaves steeped into a strong herbal tea, cooled, and shaken with ice, sparkling water, and a touch of syrup from your preserved lemon liquid.
- Cucumber-Thyme Aqua Fresca: Fresh garden cucumbers blended with water, strained, and infused with bruised fresh thyme sprigs and a squeeze of fresh Meyer lemon juice.
Bon Appétit!
Ellie Lavender
Curator & Avant Garde Chef
Lavender Design + Cuisine
Let's connect: Instagram | Facebook
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.