Sweet and spicy peppers, zesty citrus and crunchy apples make up this summery salad that's rounded out with hearty chick peas.
This is a fusion of so many cuisines. It's a global blend that borrows from many cultures. Small influences from many places work together in harmony. Food and flavor have and always will be universal.
I just recently started whipping up my own salad dresings. The fresh taste is so much more satisfying than store bought. It's easy too. Shockingly easy.
That's the one danger of cooking for yourself with fresh ingredients... Convenience foods I once found perfectly adequate now taste bland and salty.
It's a fair trade off though, for the brilliant variety of flavors and textures that have become available to me.
2 granny smith apples, peeled, diced
1 can chick peas, drained, unrinsed
1/2 cup white or red onion, diced
1 large red pepper, diced
1 large poblano pepper, diced
1 jalapeno, minced
1 serrano, minced
3 large cloves garlic, sliced very thinly
1/2 bunch fresh parsley, stems removed
1 lime, zest and juice
1 tsp sriracha
2 tsps soy sauce
2 tbl hot sauce
1/4 cup olive oil
1/2 tsp paprika
1/2 tsp cayenne powder
2 tsps salt
1 tsp black pepper
Add lime zest and juice to a medium sized work bowl. Add sriracha, soy sauce, hot sauce, paprika, cayenne, salt, pepper, Whisk in oil.
Add remaining ingredients. Stir to coat in the prepared dressing.
When you drain your chick peas save the liquid. It's a great way to flavor other dishes. I used mine in my vegan mushroom risotto preparation. That salty brine they pack the beans in is a flavor powerhouse you don't want to waste.