It’s Sunday night in Bangkok and the sound of fireworks is bouncing through every window and off every wall. I never know Diwali is coming until the sky in Bangkok explodes with color and sound.
It’s one of the great perks of living in such an international city. I love that we get a little taste as everyone celebrates their own holidays in a big way.
Frank and I were reliving our own holiday celebration all week long with faux Thanksgiving leftovers. It was high time that I made something for lunches besides sweet potatoes and stuffing.
For this month’s Secret Recipe Club I made something from Mellissa’s sweet and fun blog A Fit and Spicy Life. I’ve been following Mellissa’s blog for a while and knew I would love cooking from it because she makes so many creative salads. Most of Mellissa’s recipes are healthy and super simple. This Chickpea and Roasted Red Pepper Salad takes just a few minutes to toss together and the flavors only get better when left in the refrigerator for a few hours.
In Bangkok, the end of Diwali always seems to mark the start of the Christmas season. Giant neon Christmas trees should start making their debut any day.
Chickpea and Roasted Red Pepper Salad
- 2 cans chickpeas, rinsed and drained
- 1/4 red onion, finely diced
- 1 jar roasted red peppers, chopped
- 8 ounces feta, crumbled
- 1/4 cup curly parsley leaves, chopped
- zest and juice from 1 lemon
- 1/4 cup olive oil
- salt and pepper, to taste
For Serving (optional):
- Pita bread rounds
- 1 cucumber, thinly sliced
- 1 head lettuce, torn
- To make the salad, combine all of the ingredients together in a large bowl and toss. Refrigerate for at least an hour and up to three days.
- For serving, split pita rounds in half and fill with cucumber slices, lettuce and a heaping spoonful of chickpea salad.