CHICKATEE PEA SALAD
The name Chickatee has my enthusiastic and ascentric father to thank, who had a vocabulary of his own only his offspring and devout partner (my dear mother) can attempt to understand. The word “chickatee” pronounced chick-ah-tee does not in fact hold ay meaning even slightly related to chickpeas except for the similarity in sound BUT I think it adds a little bit of spice to not only the dishes title, along with the help of oh so pungent and delicious cumin.
Despite their tiny size Cumin seeds are an excellent source of iron and brilliant for digestion by stimulating the secretion of pancreatic the enzymes, compounds necessary for proper digestion and nutrient assimilation.
2 tablespoon coconut oil
1 medium red onion, finely sliced
3 cloves garlic, finely sliced
2 tsp cumin seeds
Handful fresh oregano, finely chopped
1 x 400g can organic chickpeas (washed and drained)
1 medium lebanese cucumber
1 medium tomato
Bunch fresh parsley
1 tablespoon flaxseeds
Heat the coconut oil in a medium pan, add onion,garlic and cumin seeds and cook on medium heat for a minute or two then pop on the lid and let the onions steam for a few more minute or until soft. Add the oregano and chickpeas and mix in cooking for another minute or two.
Remove from the heat and add to chopped cucumber, tomato, parsley and flaxseeds.