chickpea salad with lemon-garlic cannabis
GARBANZOS MAKE THE PERFECT SUMMER SALAD FOR HOT WEATHER!
Chickpeas are the Garbanzos of the Bean World.
This is a family favorite and the addition of a cannabis ghee garlic and lemon sauce really kicks it into high gear. The mix of flavors and textures, the creamy chickpeas, the crunchy carrot and crisp onion, the sour bite of the olives, topped with a drizzle of rich, silky ghee… This is the best meal I can think of on a hot, sunny afternoon.
Mouth-feel? Four stars!
Flavor? 10/10!
Nutritional Value? To the Moon!
Pair it with iced tea or an icy cold glass of rosé and your mind, belly and spirit will become one in a shower of umami happiness!
You can make your own hemp ghee using my easy recipe. It’s great for all kinds of things!
Some recipe hints and suggestions:
Canned chickpeas (garbanzo beans) will work just fine, though I usually cook my own: 1.5 cups of dried chick peas (soak them in cold water overnight), cook them in a pressure cooker on high pressure for 45 minutes along with 8 cups of water (5:1 ratio water to chickpeas).
Add a half of a just-ripe avocado and this salad might just be too yummy to actually handle.
This salad lasts for a few days in the fridge and is actually yummier on the second day, so don’t hesitate to make it in advance or save left-overs. Add the ghee just before serving.
Please be responsible and make sure everyone eating this infused ghee food, or any food made with canna ghee knows that they are eating cannabis. Surprises are not always fun when it comes to eating THC.
CHICKPEA SALAD WITH LEMON-GARLIC CANNABIS
WHAT YOU WILL NEED
INGREDIENTS:
1 small CLOVE OF GARLIC
Juice of half a LEMON
4 tsp. melted CANNABIS INFUSED GHEE*
4 cups of cooked CHICKPEAS
2 small SHALLOTS or 2 SPRING or GREEN ONIONS
1 good sized carrot
2 PERSIAN CUCUMBERS
20 pitted KALAMATA OLIVES
6 MUSHROOMS
¼ cup CILANTRO leaves chopped
3 tbsp. BALSAMIC VINEGAR
¼ cup OLIVE OIL
SALT & PEPPER to taste
*If you are using THC-rich ghee and it is on the stronger side, you might want to reduce this to 2 teaspoon and supplement with an extra 2 teaspoons of olive oil. Especially, if you will be drinking alcohol with your meal. Serving size is important when dealing with THC, and even more so when dealing with THC and alcohol.
KITCHEN STUFF:
A big bowl
A small bowl
A vegetable peeler and a sharp knife
COOKING INSTRUCTIONS
Peel your carrot and slice it lengthwise twice, so that you have 4 long sticks. Do the same to your cucumbers (without the peeling). Slice these all into many, many tiny pieces and add them to your big bowl. Slice up your mushrooms and your olives into small bits and add them to the bowl, too. Chop your shallot into fine slices and then chop those once or twice to make long skinny pieces, or chop your spring/green onions both the white and green parts.
Chop, chop, chop!
Add the chickpeas (drained!) and the cilantro to your bowl, too, along with the olive oil, vinegar and salt and pepper. Basically, everything in the bowl. It’s pretty straight forward, actually.
Just put it all in the bowl. No fear!
Toss your salad gently but thoroughly. If possible, leave your salad for at least an hour in the refrigerator. If this is not possible, no worries, your salad is going to be amazing anyway!
Divide the salad into 4 bowls for serving. Drizzle 1.5 tsp. of your cannabis ghee sauce onto each salad and garnish with a lemon wedge or 1-3 thin slices of red bell pepper (optional).
Serve to your happy friends!
SERVING SIZE:
Makes 4 servings
