Hey Y’all! I found a recipe that got me raving. It’s a salad that can be tweaked any way you like it. It’s easy, too! Quick as a wink you’ll be yelling like Ma Kettle, “Come and get it!”
Alright now, let’s get to it (I’ll put the recipe down below). Here’s what you’ll need: some oil, chickpeas, paprika (we used smoked), curry powder, cumin, salt, pepper, and any other spices that you fancy. You’ll also need to chop some tomatoes, cucumber, bell pepper, parsley, and mint. Finally, whoop up a dressing of olive oil, lemon juice, and honey. We threw in some Romaine and spinach just because we love ’em!
You just know I had to make a picture or two so I can play like I have a cooking show on Food Network!
And, how about some dessert for your eyes?
Y’all, I really do like a well-prepared salad, but this one has moved up to the top of the list. Now, here are the promised directions:
Ingredients:
- 2-3 tablespoons oil
- 1 can chickpeas (265 g)
- 1 tablespoon sweet paprika (optional)
- 1 tablespoon curry powder (optional)
- Spices to taste (e.g., caraway)
- 250 g tomatoes
- ½ cucumber
- 1 bell pepper
- ½ bunch parsley
- 1 handful of mint (optional)
- 2 tablespoons olive oil
- ½ lemon (juice)
- Salt and pepper to taste
- 1 teaspoon honey or agave syrup
Step-by-step instructions:
1. Heat the oil in a pan and fry the chickpeas for 3-5 minutes.
2. Add paprika, curry powder, and your favorite spices and fry for another 5-7 minutes until golden brown and crispy.
3. Meanwhile, chop the tomatoes, cucumber, and bell pepper. Chop the parsley and mint.
4. Mix everything together in a large bowl.
5. Add the olive oil, lemon juice, salt, pepper, and honey and mix well.
6. Serve the salad fresh and enjoy! Tips: You can vary the salad to your liking by adding other vegetables or spices. Try feta or avocado for extra creaminess!
That’s it for me today. I still have a few free audiobook versions of New Yesterdays. Stop by my website and click the Audiobook Giveaway link. Could it be any easier?
olbigjim 