Being from the coast, I remember countless times of being at my grandparents’ house, a house situated right on the beach, and my parents taking their aluminum motor boat out into the depths of the West Coast sea. My sister, grandparents, cousins and all the rest of the family, would sit around the bonfire telling stories. I was quite young, so probably didn’t make for an interesting conversation piece, but never will I forget my foot being scorched by an ember from the fire that was hidden underneath all the ash. My uncle came to the rescue by pouring his cold beer all over my 5 year old foot. My grandma would often collect oysters along the shore and fry them up for the next evening’s dinner. If mom and dad caught a salmon, then it would be there for dinner time as well, with new baby potatoes from grandma’s garden, along with some beans, and last but not least ketchup for Papa. A Vancouver Island dinner, a true living off the land and sea kind of meal. Well, this dinner isn’t so much a Mountain man experience, but Sean did catch the fish I used to go along with this meal, from the West Coast of Vancouver Island this summer. I baked salmon with a smudge of mayonnaise, squirt of lemon juice, a dash of dill, salt and pepper, and a drizzle of grapeseed oil. This is a wonderful dish for a BBQ, a luncheon, or as a simple side platter rested upon fresh cut tomatoes. The Chickpea Medley is from Oh She Glows. When I make this, I find myself eating it for lunch, dinner and then lunch again for the next day. I also prefer parsley over cilantro, but either way, it is super yum.
Green Chickpea Medley
For the chickpea medley:
2 cups dried/uncooked chickpeas (makes 5.5-6 cups cooked)
1 (5-ounce) package baby spinach
1.5 cups cilantro, large stems removed (or parsley)
3/4 cup red onion, chopped finely
For the dressing:
1/4 cup fresh lime juice
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 tsp ground cumin
1 tsp maple syrup (or other liquid sweetener)
3/4 tsp kosher salt + ground pepper
How To Play:
1. To cook chickpeas: Soak 2 cups dried chickpeas in a large bowl of water overnight. Drain and rinse the beans in the morning and add to a large pot of water. Bring to a boil, reduce heat to medium, and simmer, uncovered, until fork tender, about 40 minutes
2. Rinse and drain the spinach and cilantro (or parsley). Spin until dry in a salad spinner.
3. In a food processor, add the spinach and cilantro and pulse until chopped very small. Add the processed spinach and cilantro, drained cooked chickpeas, and chopped onion into a large bowl and stir.
4. In a small jar, whisk together the lime juice, olive oil, minced garlic, cumin, maple syrup, and salt.
5. Pour the dressing on top of the spinach chickpea mixture and stir well. Let stand for about 10 minutes (or overnight) to let the flavors develop.