I am touched by the flood of stories, recipes, and photos many of you shared with me following my seven WORDS OF HOPE e-mails about HOPE, LOVE, JOY, PEACE, COURAGE,  COMPASSION, EMPATHY and HAPPINESS! 
I hope we all continue to find ways to turn the daily routine of dinners into special, meaningful occasions with connecting conversations while Sheltering-in-Place (and beyond!) whether solo, with family, or with your family of friends.
Here is a favorite salad recipe of our family I'd like to share.

It’s SO GOOD, IT’S GONE Chickpea Salad
A recipe created by Chef Edith

Combine ingredients:
Chickpeas – 2 cans (drain and wash) * or 2-3 cups freshly made**Spices *   **
Small red onion - minced
Tomatoes – 2-3 medium sized chopped
Cucumber – 5” to 7” long, quartered the long way and sliced thin
Parsley + Dill – one handful finely chopped

Dress with:
Balsamic vinegar

* Directions for using canned chickpeas
Drain and wash chickpeas
Mix a little cumin and olive oil – combine with chickpeas

** Directions for using dry chickpeas:
Wash and rinse 2ish cups of chickpeas and soak in water for 4-10 hours.
Drain and place chickpeas a deep pot with a glug of olive oil.
Cover chickpeas with 2” of water, add spices***, put lid on pot, bring to a boil, reduce heat to simmer for 1.5-2 hours, testing and stirring often after simmering starts.

***Combine spices and add to chickpeas: 3 garlics cloves lightly crushed, salt, pepper, cumin seed, oregano, chili flakes, rosemary, any smoky spice you have, low-sodium vegetable-based bouillon


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