Draggingtree Posted June 8, 2014 Share Posted June 8, 2014 Grilled salad: Reason to finally use grilling pan By J.M. HIRSCH, AP Food Editor | June 6, 2014 | Updated: June 6, 2014 8:28am GRILLED CHICKPEA SALAD WITH RED ONION AND SOURDOUGH Start to finish: 15 minutes Servings: 6 Juice of 1 lemon 4 tablespoons olive oil, divided 3 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 large red onion, cut into thin rounds 1 large red bell pepper, cored and cut into strips 15-ounce can chickpeas, drained 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 loaf (about 19 ounces) sourdough bread, cut into 2-inch croutons 5-ounce container arugula Heat a grill to high. Set a perforated grilling pan on the grill directly over the heat source. In a small bowl, whisk together the http://www.chron.com/living/article/Grilled-salad-Reason-to-finally-use-grilling-pan-5533585.php Link to comment Share on other sites More sharing options...
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