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.

Bonus: Check out Fuel Cafe‘s fall salad with chickpeas, zucchini, goat cheese, and couscous.

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Fuel Cafe, 3455 Ringsby Court, 303-296-4642; Marczyk Fine Foods, 770 E. 17th Ave., 303-894-9499

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.