Here’s another great salad for those barbecues!

the fashionista cook

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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