Our almost-20-month-old toddler and lazy pit bull pup are both having the time of their lives as my husband and I scramble to figure out this new rhythm of working two full-time jobs from home while also caring for a really cute tiny dictator. The first week of self isolation was a total mess, even with gratitude for our health and employment top of mind. It just didn’t feel like we had enough time to give to our jobs and to Maya and to whatever needed to get done around the house — or that we had anything to actually complain about, all things considered. We are drenched in privilege right now, and that is not lost on me.
Still, I am tired.
Week two has been more manageable, though I do not see any time-intensive cooking projects happening for us in the near future. My goal is to make sure everything in our CSA is consumed, and that we all enjoy 3 square meals a day. No waste! This herby grain salad with spring onion, chickpea and tinned smoked trout comes together really quickly, and makes for a solid lunch at the computer. Tiny dictator likes it, too.
The beauty of spring onions is that they are so sweet and mild that they act as much like a punchy green herb as they do an allium, and this grain salad really lets them shine. I used wild rice in the photo, but this recipe works just as well with quinoa, farro or orzo. Tinned fish is a nice addition, but also completely omit-able. Roasted vegetables always welcome. I love serving this bulky grain salad on a bed of fresh dandelion greens or spicy arugula. Feta cheese never hurt a grain salad, though none made it into this photo.
Use what you have and make it fashion!
Chickpea Salad with Wild Rice & Smoked Trout
Ingredients
1/3 cup olive oil
1 clove grated garlic
1/2 a preserved lemon, seeds removed and chopped (or juice and zest from one whole lemon)*
1/3 cup finely chopped fresh dill
1 bunch parsley (stems included), finely chopped, divided in two
If using fresh lemons, add about 1/4 teaspoon salt
1 large can of chickpeas, drained
1 can smoked trout, forked into pieces, any bones removed
1-2 cups wild rice, ideally cooled ahead of time
1 large or two small spring onions, both green and white parts sliced into circles
salt to taste
a handful of fresh mint leaves
1/3 cup chopped toasted pecans
In a large mixing bowl, combine olive oil, grated garlic, lemon, dill, 1/2 of your chopped parsley, and salt (don’t add salt if using preserved lemon). Add chickpeas and tinned fish (and roasted veg if you have), then your cooked grains. Stir in onions and the rest of your parsley. Taste, and season with salt and pepper as necessary. Top with toasted pecans, fresh mint leaves and any other accouterments that will bring joy to your salad. (Chili crisp always works right at the end).
Count your blessings!
Written for Johnson’s Backyard Garden
Photos by Austin-based food and lifestyle photographer, Mackenzie Smith Kelley