california summer salad: cherry tomatoes, avocado, fried chickpeas, lemon.
- Drain a small can of chickpeas, and rinse them well. Take a large handful of chickpeas and pat them dry with paper towel.
- Fill a small saucepan 1/2 inch deep with oil, half olive and half vegetable. Heat the oil until it is very hot but not smoking. (Test with a single chickpea; it should immediately form steam bubbles all around it.) Carefully add the chickpeas, and cook until crispy, about 3 minutes. With a slotted spoon or similar implement, remove chickpeas to paper towel (or, better, use a piece torn off of a clean paper shopping bag). Immediately season the chickpeas with koshersalt (very aggressively) and pepper. Reserve and allow to cool slightly.
- Halve some cherry tomatoes (sun golds ftw!) and a ripe avocado, and place them together in a bowl. Dress them with olive oil, lemon juice, salt and pepper. Sprinkle fried chickpeas on top. Consume on a sunny California afternoon (or at while least imagining one).
