Hello my lovely steemit fam. How are you all today? We are feeling relieved as my little furry friend Chivas is doing better. Kidneys are still fine but she has a severe urinary tract infection that hopefully can be treated with antibiotics.
Also, I just got word from my dad that once again my grandma seems to be pulling through too. Thank you all so much for the support and get well wishes yesterday. They clearly helped.
Also, we started Khmer language lesson on Monday (1 hour in the morning every day), yes writing and reading included, and so far we are doing well.... though we are only on vowel 7 of the 26... now it is still easy but the ones that will follow sound all the same to me.
And oh boy the writing (similar to Thai, derived from Sanskrit) is just nuts. But we'll get there.
But enough chitchat let's talk spiced chickpea salad. It was so good!
Toasted Spiced Chickpea Salad With Parsley Mustard Dressing
INGREDIENTS (serves 3)
For the chickpeas
2 cups cooked chickpeas, well drained
1 tsp cumin powder
1 tsp smoked paprika powder
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
Black pepper and sea salt to taste
For the salad
2 cups shredded purple/RED cabbage
2 cups shredded iceberg lettuce
2 cups cherry tomatoes, halved
For the dressing
1-inch ginger, peeled
1/2 cup fresh parsley
1 lime, juice only ( about 1 tbsp)
1-2 tbsp olive oil
2 tbsp vegan mustard
Black pepper and sea salt to taste
DIRECTIONS
- Combine all mustard dressing ingredients in a small blender or food processor and process until smooth.Set aside.
- Combine all salad ingredients in a bowl. Toss to combine. Set aside.
- In a small bowl, combine all herbs for the chickpeas. Mix well. Pat chickpeas dry with paper towel. Heat cooking oil over medium-high heat. Add chickpeas to the hot pan. They should sizzle as soon as they hit the pan. Let them roast lightly, before adding the spice mix. Stir regularly so that they don’t burn. Then add the herbs and mix to coat. Remove from the heat and finish the roasting of the spices in the hot pan, tossing them around the pan.
- Divide salad over plates or bowls and top with chickpeas and mustard dressing.
Bon Appétit
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1
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