2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
4 teaspoons canna-olive oil
1 tablespoon honey
1 tablespoon freshly squeezed lime juice
2 teaspoons curry powder
1 teaspoon salt (kosher or sea)
1 teaspoon ground cumin
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon Aleppo pepper
2 (15-ounce) cans chickpeas, rinsed and drained
1⁄2 medium bell pepper, any color, seeded and chopped
1⁄2 medium red onion, chopped 1⁄2 cup chopped fresh parsley Pita chips, for serving
In a large bowl, thoroughly combine all the ingredients except the pita chips. Let the salad sit at room temperature for 30 minutes before serving, for the flavors to combine. CHEFS' NOTES
For a delicious vegetarian sandwich, serve the salad in pita pockets.
For variety and substance, add chopped chicken, shrimp, or tofu, and ripe avocado.
|This delicious recipe is from our cookbook: |
Herb: Mastering the Art of Cooking with Cannabis.
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