This recipe was inspired by a similar salad Merrill and I had at Il Buco Alimentari, a restaurant in Manhattan. I didn't ask them for the recipe. I created it from memory, an unreliable source. The beans are different, perhaps the seasonings as well, and moral decisions were made along the way—but I think you will like it. —Amanda Hesser
4 to 6
1 1/2 cups
dried chickpeas (or other small dried beans)
garlic cloves, lightly smashed
red wine vinegar
Coarsely ground black pepper
small (or 1 large) green tomatoes, cored
chopped fresh thyme leaves
scallions, thinly sliced
In This Recipe
Put the chickpeas in a large saucepan and cover with 4 inches of water. Bring to a boil, then reduce the heat so the water is at a gentle simmer. Add the garlic and salt the water like you would for pasta. Cook at a simmer until the chickpeas are tender but not mushy, about 90 minutes. Drain.
Meanwhile, stir together the vinegars and oil. Season with salt and pepper. Using a mandoline, slice one of the green tomatoes as thinly as possible. Finely chop the second tomato. Add both the chopped and sliced tomato to the vinaigrette.
When the chickpeas are cooked, remove the tomato slices from the vinaigrette and reserve them for a second. In a serving bowl, mix the vinaigrette with the chopped tomato into the warm chickpeas. Fold in the herbs and scallions. Top with the green tomato slices. Let sit for at least 20 minutes, then taste and adjust seasonings before serving.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.