Wednesday, December 8, 2010

Eat Morrocan...Eat with your hands?

I wanted to make a kind of Moroccan salad: light, refreshing, and easy to share.  Crazy is it is to imagine now, the first time I made this recipe it was 95 degrees and humid.  The last thing I wanted was anything to make me feel hotter.  This salad is perfect, and lasted us for over a week.  We ate it with hummus in a pita pocket, as a wrap, as a salad itself, or just as a side dish.  It's easy to make, and utterly delicious. 

Moroccan Chickpea Salad

You'll need:
1 can chickpeas, drained and rinsed
1 small green bell pepper, diced
1 cup cucumber, diced
1 large tomato, diced
1 medium red onion, diced
1/2 cup feta cheese
1 tbsp fresh mint, minced
2 tbsp olive oil
3 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tbsp tsp ground cumin
Salt & pepper, to taste
Pita Bread

  1. Toss all ingredients together, added more or less of each to taste.
  2. Serve with pita bread and hummus.  Enjoy!

As mentioned before, this salad lasts a long time.  So keep the remainder in Tupperware and bring to lunch!  My favorite way to eat this salad is in a pita picket with red pepper hummus, chicken strips, and tabouli.  Mmmmm...

Back on track!  Stay tuned for future Oscar films.  Pay attention too--I may decide to switch things up soon.  In the interest of keeping up my commentary, I may expand my posts to any film I happen to take in during the coming months.  This doesn't mean I'm abandoning my quest, but I just thought to include my thoughts on other films as well.  We'll see...
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