The chick pea salad is gone and what's left of the pickled red onions is fetchingly in a mason jar, evoking the days when our ancestors "put up."
I combined both dishes in my Saturday lunch, having made falafel for Pandagirl and me. Falafel is a ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita pocket, or wrapped in a flatbread, and served with salads, pickled vegetables (!) and drizzled with hot or tahini-based sauce.
The Moosewood Cookbook has a recipe for making your own, but I just buy the boxed mix, to which you add water, let sit, and then shape into patties and fry. I put two on a bun for Panda with ranch dressing, lettuce and tomato, but for myself, I constructed a salad with the ginger chickpeas on the bottom, the falafel next and then topped with the red onions.
I did the same for today's lunch but instead of falafel, I piled the pickled onions on the leftover half of skirt steak I took home from Croton Creek last night. Perfection.
Dare I say, happily-ever-after perfection.
