Indian chick pea salad

Ingredients:

3 cups dried chick peas
1 cucumber, peeled, seeded and thinly sliced
salt and pepper to taste
2/3 cup olive oil
1/2 cup lemon juice
1/4 cup honey
1 tea cayenne pepper
2 tbl black mustard seeds, ground
1 tea celery seeds, ground
1 cup chopped red green and yellow peppers
2 lb spinach, cooked and drained well

Directions:

cook the chick peas according to package instructions
drain peas well and set aside until room temp. in the meantime, toss cucumber with 3/4
tbl salt in a  colander and set in sink for 30 minutes. Blend together oil, lemon juice,
honey, cayenne, mustard seeds, celery seeds , salt and pepper to make dressing. add
all other ingredients and toss well.

About our Chef:

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.