Last week, in need of a quick but interesting dinner, we tapped a New York Times recipe for African-style chickpea salad . The combo--bright with lemon and
cilantro, and earthy with cumin and ginger--was so tasty, it hardly mattered that I forgot to add the bell peppers. I paired the salad with a balsamic-marinated "road-kill rooster" (a butterflied chicken, perfect for grilling) from Marczyk Fine Foods
for a meal that was both delicious and different.
Check out Fuel Cafe
's fall salad with chickpeas, zucchini, goat cheese, and couscous.
Fuel Cafe, 3455 Ringsby Court, 303-296-4642; Marczyk Fine Foods, 770 E. 17th Ave., 303-894-9499