This time of year is time to tap the Maple Trees and boil the sap to make maple syrup. Boiling can take a while and definitely requires sustenance to make it through the long days and nights! This Chick Pea Salad recipe was sent in by Lori M with her photo entitled 'Sugar shack essentials, Kricklewood Farm Aioli on the pulled pork sandwiches!' Add some potato salad and some liquid refreshments and good to go!
Ingredients:
- 1/4 cup Kricklewood Farm Garlic Sunflower Oil, or more to taste
- 1 can chickpeas, rinsed and drained well
- 2 cups chopped English cucumber (about 2/3 of 1 medium)
- 1 1/4 cups chopped Roma tomatoes (about 2)
- 1/4 cup chopped red onion
- 3 Tbsp chopped fresh parsley or cilantro
- 1/4 c microgreens
- 2 Tbsp fresh lemon juice
- 1 1/2 tsp minced garlic
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper1 cup feta or goat cheese
Directions:
- Toss all ingredients and refrigerate at least 1 hour before serving. Aiden suggests it tastes better the next day so maybe refrigerate over night if you are planning ahead.
- Serve with pulled pork sandwiches topped with Kricklewood Farm Aioli and potato salad.
