CHICKPEA AND ZUCCHINI SALAD WITH CUMIN AND LIME
I haven’t eaten chickpeas for ages and when I saw them laying there in a bag in one of the drawers in the kitchen I felt a sudden longing for a chickpea dish. But first I had to deal with our lawn. Well, now it’s a lawn again because 4 weeks of freedom and obviously quite a lot of rain (we have never had such a green lawn in August, now when I write this I remember that we actually didn’t have a lawn when we left, it was just a dry and brown patch) had turned it into a field of knee high revolutionary grass, revolting against me and the lawnmower. And as if that wasn’t enough, it obviously started to drizzle while I was at it but I never gave up, no no, like a crusader I cried ‘onwards’ and just went on. Art vs nature: 1-0! Ha! So I felt that I deserved this chickpea and zucchini salad with cumin and lime when I finally staggered indoors.
CHICKPEA AND ZUCCHINI SALAD WITH CUMIN AND LIME
Chickpeas, cooked
Zucchini, smallish and firm ones
Cumin
Sesame seeds
Lime
Chili powder
Salt
Extra virgin olive oil
- Cut the zucchini into thin sticks and put them in a bowl.
- Pestle the cumin seeds and add them to the zucchini. Squeeze quite a lot of lime juice over, dust some chili powder and salt over it all and then add olive oil and sesame seeds. Leave it to marinate for an hour.
- Add the chick peas, mix it well and serve.
