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
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
- Toss all ingredients together, added more or less of each to taste.
- 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...