I’m sitting here looking out over the snow (yes, we had a snow day today) and thinking about the last time I sat looking out over the snow. It was two days ago, at the end of an incredibly relaxing weekend Rob and I spent in Sisters, Oregon. High desert mountain air, big flakes of snow, and a massage that aided in helping us completely forget about anything but each other and our humbly nature-filled surroundings.
We brought up a mason jar of blooming daffodils, enjoying their beauty in the cabin and left them for the next guest to enjoy. We had a by-the-fire picnic of Chickpea Salad with champagne and I learned how to play chess. We ate at Jen’s Garden, a northwest inspired French restaurant that blew my mind. We slept, we read, we walked in the snow, and we completely enjoyed just, well, just being.
Coming back to reality was difficult, more difficult than I think both of us anticipated (and springing-forward an hour didn’t help), but today’s snow was a great reminder of the uber relaxing mountain moments we shared. Now you get to enjoy an aspect we got to share, and will again and again – the Chickpea Salad!
Chickpea Salad (serves 4)
- 1 1/2 cans chickpeas, drained and rinsed
- seeds from 1/2 a pomegranate
- 3 celery ribs, with leaves, finely sliced
- 4 scallions, white and light green parts sliced
- 1 1/2 tbsp good quality mayonnaise
- zest 1 lime
- juice 1 lime
- 1 tsp hot Indian curry powder
- 1/2 tsp hot paprika
- about 3 sprigs mint, finely chopped
- 1 small spring rosemary, finely chopped
Mix the mayo, lime zest and juice, curry powder, paprika, and s&p, to taste. In a separate bowl, mix the pomegranate seeds, chickpeas, celery, and scallions together. NOTE: the easiest way to get pomegranate seeds out of their home is to cut it in half, and then holding the flesh side open flexibly in the palm of your hand, whack (literally. whack.) on the back with a big spoon. The seeds will fall through your fingers. BUT, wear an apron – staining red pomegranate juice may fly and definitely can stain.
Pour the dressing over the veg and beans, mix, and season to taste.
This is great by itself, but can also pair well with naan or a flatbread for scooping.