I’m sitting in a coffee shop just off Cannon Beach on the coast of Oregon and I’m happy to report it has FINALLY stopped raining. Oh wait, nope, false alarm, a tsunami just rolled in. I like you, Pacific northwest, but DAMN, your skies are dribbly.
Since my last post, Ben and I have been to Yellowstone (drove through, stopped to watch geysers explode [by the way, those things smell 100% like farts]), Glacier National Park (made friends, saw wildlife, cried because of the beauty, froze our toes off), Seattle (stayed with awesome hosts (!), biked to Red Hook Brewery and wobbled 20 tipsy miles home, toured the Theo Chocolate factory, bought a funny hat), and now we’re in Oregon! Being rained on.
When we were in Seattle we stayed with my aunt Alison’s long-time friend, Pat, and her husband, Eric. They directed us to all of the cool locales (Cafe Lulu, Latona Pub, the Fremont Sunday Market) and let us wash our stinky selves several times over. We dropped by Pike Place Market for a hot second and checked out the nice looking veggies and BLOOD ORANGE GINGER BEER. And, last but never least, here’s a recipe we made for our bomb diggity hosts in Seattle. Perfect for a warm evening on the back deck, this colorful chickpea salad takes 5 minutes to put together and is all kinds of yum. PLUS, it’s the most recent recipe on my pursuit of 50 ways to love a chickpea.
Tahini-Cumin Chickpea Salad
- 2 cans chickpeas, drained and rinsed
- 1 red bell pepper, seeds removed and diced
- 1/2 red onion, chopped finely,
- 1 large handful of cilantro, chopped
- 1 cup cherry tomatoes, sliced in halves
- 1 teaspoon cumin
- 3 Tablespoons tahini
- 2 Tablespoons dijon mustard
- juice of 1/2 a lemon
- 2 Tablespoon maple syrup
- splash of olive oil
1. In a small bowl, combine the dijon mustard, tahini, lemon juice, olive oil, maple syrup, and cumin. Stir well. Pour the chickpeas, chopped pepper, onion, tomatoes, and cilantro in a large bowl and toss with the dressing. Serve room temperature or chilled.