Drinking and Dining Sustainably and Organically featuring a Guyanese Chickpea Salad #EattheWorld #WinePW

This delicious and easy salad goes together in a snap.  The bright vinaigrette is perfect with the creaminess of the chickpeas.  I served it as a side salad but also enjoyed it for a light lunch one day with a glass of wine.  

We are traveling to Guyana today in the Eat the World Challenge........

Each month, Evelyne of CulturEatz invites us to join her in exploring foods around the globe.  This month we are visiting Guyana.  Guyana is a South American Country near Venezuela.  It is located on the North Atlantic coast and is culturally Caribbean.  

Check out all the wonderful Guyanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

• Pandemonium Noshery: Guyanese Garlic Pork 
• Kitchen Frau: Tangy Fried Tilapia in Oil & Vinegar Sauce 
• A Day in the Life on the Farm: Chickpea Salad 
• Amy’s Cooking Adventures: Butterflaps 
• Sneha’s Recipe Guyanese Pholourie 
• Magical Ingredients: Guyanese Cream Of Wheat Prasad

While researching Guyanese recipes I came across this salad from Alicia's Pepperpot subtitled Everyday Caribbean Cooking.  In her article, Alicia explains that chickpeas, called channa in Guyanese, are a common ingredient, especially since there are many vegetarians in her family.

This salad appealed to me on many levels: 

•  It requires easily obtained ingredients found at my local grocers and farmer's market.  My grocer carries their own line of organic foods and I always have a variety of organic canned beans in my pantry.  
• My son in law is a vegetarian so this was a perfect dish to serve up with some ribs that I put on the smoker for a gathering on Labor Day Weekend.
• It goes together quickly and easily containing only 4 ingredients and a vinegar and oil dressing.
• The leftovers are delicious and hold up well in the refrigerator making this salad perfect for a main course lunch or as a side to whatever you are serving for dinner the following days.

I also loved that it was made with all organic products many of which were purchased at my local farmer's market along with all the other produce served up with this meal and a wonderful bottle of Bonterra Chardonnay made from Organic Grapes.

I was provided this bottle of Bonterra Wine as well as two other bottles of Cono Sur wines (that I will  be sharing more about later) for their #PourOrganic campaign going on right now.  These samples were provided for testing and tasting purposes.  I received no monetary compensation and all opinions are strictly my own.  

Eating and drinking sustainably and organically is important to me.  I try to buy locally whenever possible. Very easy during the summer and harvest months when I can visit my local farmers.  I also have a farming friend from whom I source all of my meats knowing that her values reflect my own.

It is important to Bonterra as well.  This is what they have to say about it:

Organically farmed and masterfully made, Bonterra Organic Vineyards wines are crafted to be perfectly in tune with nature. A celebration of the vitality derived from organic cultivation, our wines reflect careful farming practices carried out on a dynamic network of estate and partner farms throughout California. Long before organic produce filled the shelves of neighborhood groceries, our dedicated team was committed to organic and Biodynamic farming because we passionately believe that farms teeming with biodiversity—encompassing vines, insects and wildlife, and healthy soils—yield better wines.

I can tell you that this bottle of wine certainly met up to the standards stated above.  It poured a golden yellow color and was buttery with a touch of oak.....exactly what I want from a Chardonnay.  It paired very well with the Chickpea salad that I enjoyed for lunch one day and for which I am sharing the recipe at the bottom of this post.

If eating and drinking sustainably and organically are important to you, please join us tomorrow as Gwendolyn of Wine Predator leads us in Twitter Chat tomorrow morning at 11 AM ET.  You will find us by following #WinePW and #PourOrganic.  Here are some of the topics we will be discussing.....

• Robin Bell Renken brings Organic Wine – Sustainability and Beyond (Plus Recommendations and Pairings to Crushed Grape Chronicles
• Camilla Mann suggests Sustainably Sourced Seafood + Organic Wines: Rock Crab Claw Crêpes with Bonterra’s 2020 Chardonnay on Culinary Adventures with Camilla.
• Wendy Klik is Drinking and Dining Sustainably and Organically on A Day in the Life on the Farm.
• Terri Oliver Steffes sees Slow Wines and Organic Farming with Lettuce Grow at Our Good Life
• Nicole Ruiz Hudson presents a Chardonnay and Chicken Showdown: Chile vs. California on Somm's Table
• David Crowley offers an Organic Wine Pairing with Veggie Burgers on Cooking Chat
• Linda Whipple suggests Vegan Black Bean Burgers and Organic Wine: a Planet-Conscious Pairing on My Full Wine Glass
• Cynthia and Pierre Ly present Mystery Organic Wine “Le Vendangeur Masqué” with Crêpes Dinner and Economics on Traveling Wine Profs
• Jennifer Gentile Martin considers Organic Wines with Pasta and Shrimp on Vino Travels
• Pinny Tam goes with Organic White Wines: Bonterra Chardonnay, Cono Sur Chardonnay & Sauvignon Blanc Paired With Asian Vegan Dishes on Chinese Food and Wine Pairings
• Martin Redmond offers Sustainable Chardonnay and Pinot Noir Paired with White Pizza on ENFYLZ Wine Blog.
• On Wine Predator, Sue Hill and Gwendolyn Alley have AmByth’s Natural Wines, Biodynamic Farming for the Future.

Vegetables, Salad, Meatless, Vegetarian, Vegan, Chickpeas, Cucumbers

Salads

Guyanese

Yield: 6 main course servings, 12 side dish servings

Author: Wendy Klik

Chickpea Salad

This delicious and easy salad goes together in a snap. The bright vinaigrette is perfect with the creaminess of the chickpeas.

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 2 (15 oz.) cans chickpeas, drained and rinsed
• 2 cucumbers, peeled, seeded and diced
• 1/2 small red onion, diced
• handful of parsley leaves, chopped
• 1/4 c. olive oil
• 2 T. vinegar (I used white)
• salt and pepper to taste

Instructions

1. Combine the chickpeas, cucumber, parsley and onion in a large bowl.  
2. Whisk together the olive oil, vinegar, salt and pepper.  Pour over the vegetables and toss to coat.  
3. Taste and season with additional salt and pepper, if needed.
4. Refrigerate until ready to serve.

Notes:

Adapted from a recipe found at Alicia's Pepperpot.

Nutrition Facts

Calories

252.03

Fat (grams)

11.62

Sat. Fat (grams)

1.54

Carbs (grams)

29.62

Fiber (grams)

7.95

Net carbs

21.67

Sugar (grams)

6.00

Protein (grams)

9.21

Sodium (milligrams)

457.69

Cholesterol (grams)

0.00

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