Learn more about the City of Lincoln’s Local Food System Plan and more at:
https://www.lincoln.ne.gov/City/Projects-Programs-Initiatives/Resilient-Lincoln
Ingredients:
15 oz. canned, low-sodium chickpeas
2 1/2 cups fresh chopped cucumbers
1 large diced tomato
1 cup fresh sliced cherry tomatoes (or tomatoes of your choice)
2 tbsp. fresh squeezed lemon juice
1 tsp. fresh lemon zest
1/4 tsp cumin
2 tbsp. fresh chopped red onions
2 tbsp. olive oil
1 tsp. chopped jalapeño pepper (without seeds)
1/3 cup fresh chopped parsley
1/2 tsp. salt
1/2 tsp. pepper (to taste)
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Author: Mat Steiner
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[Music] all right welcome to resilient table this is Chef nazim Khan from Brian Medical Center so today’s recipe we’re going to do nice chick peek cucumber and tomato or tomato salad you know so you know your garden has lots of cherry tomatoes zebra Tomatoes heirloom tomatoes red tomatoes plum tomatoes you enjoy the Tomato actually in a room temp not from the refrigeration stage make sure tomatoes are nice and ripe not like tart and hard tomato so you can do any type of tomato you can make that salad with so it kind of um Greek style or mediteran or middle eastern style salad so chickpea is full of protein so if you’re a vegetarian this is a great dish for you so we have some chickpea I already started that almost a cup of chick one two cucumbers I just uh chopped it up then simple ingredients you’re going to need some cumin like4 teaspoon of cumin then of course you’re going to need some good olive oil that that’s the best and then I always add like lemon zest and Juice So lemon goes both ways with me and then we’re going to do some jalapeno but without a without a seeds because we don’t want too spicy and a little bit of red onion and tons of fresh parsley so that would be the key you don’t have to add onion but it gives a great flavor with um with with jalapeno and lemon juice is kind of Blended together really well so then I’m just going to chop it up so for that much you know I’m just I’m not going to use all of it I’m just going to use like one teaspoon then I’m going to need jalapeno but not the seeds just the skin only so it gives you like little bit of heat at the same time so I take the seeds off so that it’s not going to be too spicy then I dice it up that goes in so now we’re going to need a zest of a lemon and a juice I will do like whole lemon zest zest you can add add as much as you can so it’s not going to ruin your salad dish but juice you have to make sure that balance and you taste it uh because you don’t want too much acidity then unless you like too much lemon juice so I got lots of lemon zest I already smell it then I’m going to take one of this hairloom tomato and then I’m going to dice it up for red color you know you can add some red cherry tomatoes just going to cut it in a [Music] half we’re just using to running to the grocery store that’s where it’s out where does your food come from Tim oh it comes from the store yeah it does but where did the store get it here in the city of Lincoln we can’t grow most of what we need for our diet but what we can grow here we can grow better than anybody else we can grow the perishable Fresh Foods the ones that are the most expensive but also the healthiest for you in terms of nutrition for minerals and for vitamins so where do you start your first first year I would suggest that you go to your nursery and if you like tomatoes and just about everybody likes Tomatoes it’s the most popular garden plant if you go bu sets little tomato starts from there it’s just going to simplify the whole process for you you can do the same thing with green peppers all right you can put in what they call a salsa Garden this is what you can do even if you’re just in a in a six-story apartment building container gardening start with that you can put a tomato in it you can put a pepper in it you can grow those you can grow lettuce you can grow scallions you can grow basil you can grow all sorts of herbs so start small don’t overwhelm yourself but then get used to it and after that the sky the limit people in the city can do more than just eat parsley so you can add tons of parsley I told you that uh flat Italian parsley is kind of versatile and you can add like lot the Carly parsley will be have like like little bit bitter if you put too much like you can add as much as you can like you know when you make tabuli another uh Middle Eastern dish or your Lebanese dish you know they add tons of parsine to the bulgar wheat very healthy dish so that much parsley that I’m putting it on then of course I’m going to need one teaspoon one teaspoon of salt olive oil goes around it/ qu tasp spoon of kumin now lemon juice half first then if I need more then I can add more you can always add but he cannot take it out right and then we just need to make sure we tossing it neatly oh so good flavor you know I can smell the parsley I can smell lemon zest um you know tomato cucumber chickpeas is a good salad for vegetarian because you’re getting all your protein from your chickpeas perfect perfectly balanced lemon juice to it I don’t want to overpower it but you can add little bit if you want to nice bite you know when you eat hamus hamus is all chickpeas you see like how creamy consistency in a hamus so same thing when you have the chickpea cucumber and tomato you get nice and crunchy from your tomato and cucumber but then when you bite chick pitu it kind of creates that creamy texture in your mouth with your other ingredients so good and so refreshing and also so good like if you pick it up from your garden or [Music] local local food all the macro nutrients is right there so they are not traveling from other part of the country they’re right here sustainability is a big deal you know so we cannot just have tons and tons of produce and veggies coming from another part of the world or another part of the country we wanted to support our local farmers we wanted to make sure that we are eating from them and make sure that you know food stay in Nebraska or to other state to other store and you enjoy local fresh is the key you know I’ve been eating this asparagus for like it was like 24 in from the garden nice and tender sweetness you can eat raw you can sauté it you can Grill it unreal so itat locals okay so same salad we just going to serve in a two different direction so one with our pulled chicken that chicken that we roast and we have the salmon all right now this salmon we grilled it seared it up earlier so you can just eat it as it is and and we’ll just add a lemon to it look at this beautiful chicken with the wing Jo joint on I mean voila I mean it cannot get better than this also you don’t have to eat just chicken and salmon you can do like grilled steak I mean lightly Grill them slice them up and put it on top of your salad beautiful steak and your chickpea cucumber tomato salad or asparagus salad anything you name it enjoy [Music] a more resilient local food system sets the stage for a better quality of life