Beautiful, happy day.
Today is a beautiful day. A beautiful day for human rights, a beautiful day outside, and a beautiful day in life events. Plus, I have a lovely friend coming to visit all the way from Athens, GA, so I have a beautiful next couple of days to look forward to. I hope your day is beautiful as well and maybe this salad can help make it so.
“Love is the ultimate outlaw. It just won't adhere to any rules. The most any of us can do is to sign on as its accomplice. Instead of vowing to honor and obey, maybe we should swear to aid and abet. That would mean that security is out of the question. The words "make" and "stay" become inappropriate. My love for you has no strings attached. I love you for free.”
-Tom Robbins Still Life With Woodpecker
Salad (Makes about 3 large salads)
Chickpeas - About 2.5 cups cooked.
Apricots - 3, pitted and sliced into 8 pieces
Salad greens - I used about a 5oz container or a platter full
Red onion - 1/4 an onion, slivered
Olives - About 6 kalamala olives, pitted and sliced
Dried currants - 3Tb
Harissa -3TB (recipe below or store-bought - usually found canned or near hummus)
Mint - 1TB fresh
Honey - 2TB (or agave for vegan)
Olive oil - 3-4TB
Apple cider vinegar - 1tsp
Salt- to taste
Mince your fresh mint and whisk into 3TB of olive oil in a little bowl. Drizzle in the honey while whisking. Add in the apple cider vinegar, and a pinch of salt, then set aside. Chop up all your veggies/fruit and have your harissa already prepared if making it. Heat up 1Tb of olive oil in a large skillet on medium heat. Add in your chickpeas. Cook for about 3 minutes stirring occasionally. Add in the 3TB of harissa and stir, distributing evenly. Cook for 2-3minutes. Add in two of the sliced apricots. Cook for another 2-3 minutes. Turn off the heat and stir in the last apricot, the red onion, olives, currants, and season with salt.
Toss the honey-mint dressing and your salad greens together in a bowl until the greens are evenly coated. Place on a platter and top with the chickpea mixture. Enjoy, it is a beautiful day.
Harissa, you can add harissa into a lot of things. Hummus, sandwich spreads, marinades, dressings, etc. This recipe makes about 1 cup of harissa.
Fresno Peppers - 5, deseeded and chopped. (You can sub other peppers)
Habanero peppers - 2-3, deseeded and chopped
Shallot - 1 large shallot, chopped
Cumin seeds - 1Tb, slightly smashed
Coriander seeds - 2tsp, slightly smashed
Mint - Fresh, 2TB.
Olive oil - 2-4TB, depending on your peppers/juiciness of peppers.
Salt- about scant 1tsp or to taste
Place all ingredients, starting with only 2TB of olive oil, into a food processor (or blender) and blend. Drizzle in more olive oil as needed. You want the consistency to be a thick paste but spreadable. Store in an airtight container in the fridge and use as needed. Keeps about the same as hummus.