Came home from a week of camping and was so excited to get back into my kitchen. Tonight’s supper was inspired by an African feast at camp. African Chick Pea & Beet Salad (I served it alongside Grilled Chicken) 1 can chick peas 1 long english cukes, diced 4 small beets, cooked & diced A small handful of Cilantro (I’m sad I didn’t have any) I batch African Rub 2 Tbsp Rice Or Apple Cider Vinegar Juice of half a lime 2 tsp Avocado Oil (Grapeseed would work too) Combine all above ingredients. It’s even better day 2! My kids love it with petita’s on top. African Rub: 1/2 tsp Roasted Garlic Hummus 1/2 tsp Ground Ginger 1/2 tsp Chili Garlic salt (Discontinued) I make my own using Chili Flakes & Garlic in a sea salt grinder) 1/4 tsp pepper 1 tsp Minced Garlic (use fresh if you don’t have time to let it sit) big pinch of Cinnamon, Cloves & nutmeg 1/4 tsp Harissa (use less if you don’t want it spicy) 1/2 tsp Oh Canada (Seasonal Epicure Product) COMBINE: Use on chicken or in Chick Pea salad
