Most of my more recent recipes have been in the ‘comfort food’ category,
but I guess in fairness to our current -42 ° C winter conditons, who could blame me.
But those freshly made stove top pitas are calling to me.
I’m thinking leftover grilled chicken sandwich with a fresh salad.
Cucumber Tomato Chick Pea Salad
1 cup chopped tomatoes (a variety of types & colours)
1 English cucumber chopped
1 can chickpeas
2 Tablespoons finely chopped red onion
1/2 cup rice vinegar
freshly ground black pepper
1 few sprigs of fresh dill
In a large bowl gently toss together tomatoes,
cucumbers, red onion and chickpeas
with seasoned rice vinegar.
Let sit for 15 minutes to marinate,
stirring a couple of times.
Season with pepper and
serve with your favourite
stove top pita grilled chicken sandwich.
Adapted from Noble Pig