Cooking at "the camp" can be a challenge sometimes with limited groceries, kitchen gear and space. But getting everything out on the deck and sitting with this beautiful view, it can become a pleasure. Please note... the beer is not part of the ingredient list for this recipe.
Nice kitchen view, eh?
Chop your veggies roughly the same size as the chickpeas.
Asian Style Chickpea Salad
1 can of chickpeas drained and rinsed
1/3 cup of chopped cucumbers
1/3 cup of chopped celery
1/3 cup of chopped red pepper
1/4 cup of chopped cilantro
Dressing:
1 tsp of sesame oil
1 tbsp lime juice
2 tbsp of olive oil
1 clove of garlic finely minced
lots of sriracha flakes (optional, could also use chilli flakes or fresh chilli)
salt and pepper
Make dressing and mix and with salad ingredients. It is better if it has some time to get to know itself in the fridge.
1 can of chickpeas drained and rinsed
1/3 cup of chopped cucumbers
1/3 cup of chopped celery
1/3 cup of chopped red pepper
1/4 cup of chopped cilantro
Dressing:
1 tsp of sesame oil
1 tbsp lime juice
2 tbsp of olive oil
1 clove of garlic finely minced
lots of sriracha flakes (optional, could also use chilli flakes or fresh chilli)
salt and pepper
Make dressing and mix and with salad ingredients. It is better if it has some time to get to know itself in the fridge.
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