Shannon, who now lives in Hopewell Cape, served these recipes to guests at a ranch in BC's Chilcotin Mountain where she used to work. The recipes can be cut in half or quarters to make smaller amounts.
(serves 8)
Ingredients
1-2 cans chickpeas, drained
1/2 green pepper, chopped
1/2 red pepper, chopped
1/4 cup chopped celery
1/2 medium red onion, chopped
1/2 cup small cauliflower florets
1/2 cup small broccoli florets
1/4 cup olive oil
1/4 cup lemon juice
1 tsp or more chopped garlic
1 tsp fresh dill, chopped
1 tsp salt
1/8 tsp red pepper flakes
Directions
Rinse chickpeas and place in large bowl.
Add chopped vegetables to bowl.
In separate bowl, whisk together oil, lemon juice, chopped garlic, dill, salt, and red pepper flakes.
Pour over chickpea mix.
From the kitchen of Shannon Gaythorpe
Ingredients
1-2 cans chickpeas, drained
1/2 green pepper, chopped
1/2 red pepper, chopped
1/4 cup chopped celery
1/2 medium red onion, chopped
1/2 cup small cauliflower florets
1/2 cup small broccoli florets
1/4 cup olive oil
1/4 cup lemon juice
1 tsp or more chopped garlic
1 tsp fresh dill, chopped
1 tsp salt
1/8 tsp red pepper flakes
Directions
Rinse chickpeas and place in large bowl.
Add chopped vegetables to bowl.
In separate bowl, whisk together oil, lemon juice, chopped garlic, dill, salt, and red pepper flakes.
Pour over chickpea mix.
From the kitchen of Shannon Gaythorpe
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