It's funny all the subconscious things a new season, namely Spring, does to you. We were so productive this weekend - raking, building, sawing, nailing, cleaning out, and putting away. The momentum leading up to this was evident. We are ready for a new fresh start. Oh and Nick and I went out on our first date in seven months - hallelujah (thanks mom!). It was almost comical how tired we were eating our fancy entrees at 9 pm but man it was fun.
Other spring wonders - salads and sheep. This simple salad is made out of piles of thinly shaven vegetables. I use an inexpensive mandoline and highly recommend purchasing one. Delicate vegetables, fresh feta cheese, olives, and my favorite pan roasted spiced chickpeas make a perfectly balanced salad.
And the sheep - our family attended Sheepapalooza at The Farm Institute and had a ball. Those farmers can throw a party. I wish I had my camera but I snapped a few pictures on my phone.
Shaved Greek Salad with Spiced Chickpeas
serves 2 (but simply double everything for a larger crowd)
1/2 a red onion
1/2 a red bell pepper
large handful cherry tomatoes, sliced in half
1/3 of a cucumber
large handful feta cheese
large handful kalamata olives
extra virgin olive oil
juice of 1/2 a lemon
1 14-ounce can chickpeas, rinsed
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1. First, shave all the vegetables using a mandoline. Arrange in piles on a large platter. Add feta cheese and olives to platter.
2. Drizzle extra virgin olive oil, lemon juice, and salt across salad for a simple dressing.
3. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add spices and a 1/2 teaspoon salt. Toast the spices for 2 minutes.
4. Add chickpeas to the spices, toss to coat, and let sit to get crisp - about 3 minutes. Toss again and allow to sit and crisp up further - another 3 minutes.
5. Add spiced chickpeas to the salad and enjoy!