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Home-Made with Bellwoods Brewery

In this latest edition of Home-Made, Jason Browne, the Head Chef of one of Toronto's top Brew Pub's, Bellwoods Brewery took the time to share one of his recipes with us.

Opened in 2012, Bellwoods Brewery has become a fixture on the Ossington Strip, known for churning out top quality, micro-brewed beers and inventive fare to eat alongside it. In addition to their restaurant, which seats about 40, a number that grows substantially during patio season, Bellwoods also runs a retail store next door where you can pick up many of the beers that they produce. Since opening, they have been featured in Toronto Life, the New York Times, Maclean's Magazine and The Globe and Mail amongst others, and last year bellwoods received 4 awards at the Canadian Brewing Awards.

This time around, Chef Browne shared his recipe for...

chickpea salad with lemon honey vinaigrette

serves 4-6


- 1 cup sunflower oil
- 1/4 cup lemon juice
- 1 tbsp Dijon
- 1 tbsp honey
- 1 clove garlic(minced)
- 1 small shallot(minced)
- salt to taste

using an emulsion blender, blend together lemon juice, honey, garlic, dijon and shallot.  slowly add oil until a thick emulsion begins to form.  vinaigrette should be a nice balance of lemon and honey.


- 2 lbs dried chickpeas (soaked overnight)
- zest of 1 lemon
- 5 sprigs thyme
- 3 bay leaves
- 1/2 lb asparagus(quartered)
- 2 cups shaved cauliflower
- 1/2 cup dried cherries
- 2 cups spicy seedlings or baby mustard greens
- 1/4 cup dried black olives(finely chopped)
- salt to taste

1. Combine chickpeas, lemon zest, thyme,and bay leaves in pressure cooker and cover with water. Cook at 15 psi for 12 minutes.  depressurize, drain, and remove, lemon zest, thyme and bay leaves, refrigerate.

2. blanche asparagus in plenty of boiling salted water for 30 seconds to 1 minute, shock in ice bath, cut on a bias into quarters, refrigerate.

3. cut cauliflower into quarters, shave florets on large size cheese grater(should be quinoa size) refrigerate.

4. mix together chickpeas, asparagus, cherries, cauliflower, greens, salt and and toss with vinaigrette liberally.  plate in separate bowls, add additional vinaigrette over top of salad, sprinkle with chopped dried olives, serve.

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