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Ilios Noche chickpea salad is refreshing anytime

You Asked For It
Restaurant writer Robin Domeier tracks down Charlotte restaurant recipes that readers have requested. Domeier is owner of Nibbles Personal Chef.

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  • Ilios Noche

    11508 Providence Road in the Rea Village shopping center and 8426 Park Road, in the Quail Corners shopping center. 704-814-9882 (Providence Road) and 704-552-1292 (Park Road).

    Hours: 11 a.m.-10 p.m. Monday-Thursday, open until 11 p.m. Friday and Saturday, until 9 p.m. Sunday.

  • Ilios Noche Chickpea Salad

    2 (15.5-ounce) cans of garbanzo beans (also called chickpeas), drained and rinsed

    1 cup chopped green onions

    3/4 cup cucumbers, diced small

    3/4 cup red onion, diced small

    3/4 cup seeded tomato, diced small

    1/8 cup seeded, cored green pepper, diced small

    3 tablespoons white balsamic vinegar

    2 tablespoons fresh lemon juice

    1 teaspoon chopped fresh dill

    1 teaspoon chopped parsley

    3/4 teaspoon garlic paste (see note)

    1/2 cup extra virgin olive oil

    Salt and pepper to taste

    COMBINE the ingredients, then mix with the olive oil. Season to taste with salt and pepper.

    NOTE: Look for garlic paste in the produce section. If you can’t find garlic paste, mince 3/4 teaspoon of fresh garlic and add 1/8 to 1/4 teaspoon of salt to it. Mash the garlic and the salt with the back of a knife until it begins to break down and give off a bit of liquid, which will help form a puree. Remember to take this amount of salt into account when seasoning the final product.

    Yield: 4 servings.

  • More information

    Are you looking for a recipe from a Charlotte-area restaurant? Send your requests to Robin Domeier, Please include your name, why you like the recipe, the area where you live, and the restaurant’s location.

Pat Weber of Indian Land, S.C., writes: “I am requesting the (chickpea) bean-pea salad from Ilios Noche restaurant. This salad is so refreshing (and healthy) ... It goes well with just about any food.”

I got this recipe request just as summer was winding down. Now, as we sit in the grip of winter, it’s a lovely reminder of the warmer weather to come.

The white balsamic-lemon juice-olive oil vinaigrette is what holds the assertive flavors of red onion, green pepper, dill and green onion together. Given the heartiness of the chickpeas, the salad, paired with a nice piece of focaccia (Ilios sells a good one) makes a satisfying lunch.

Be sure to dice all the vegetables small so no one flavor dominates.

Robin Domeier is owner of Nibbles Personal Chef.
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