Here’s another great salad for those barbecues!
This is another great salad that can be made a day ahead. I got the recipe from Elizabeth Bard’s Picnic in Provence. This is her second book on her life in France, while sharing recipes.
1 red pepper and 1 yellow pepper thinly sliced
1 yellow and 1 red onion thinly sliced
pinch of cinnamon
1 teaspoon of ground Spanish nora peppers or good quality smoked paprika
1/2 teaspoon of cumin seeds
1/2 teaspoon harissa ( North African hot pepper paste) or a pinch or two of hot pepper flakes
1/2 cup of olive oil
3 cups of canned chickpeas ( 2 14 ounce cans) drained
black pepper
a good pinch of coarse sea salt
1 cup packed flat leafed parsley, with stems finely chopped
1 tablespoon packed fresh mint finely chopped
lemon slices for garnish
Preheat oven 350F
In a large casserole dish combine the peppers, onions, and dry…
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the fashionista cook
the fashionista cook 
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