It's in the oven right now. Finally using up the last ham from the ham I had a few months ago.

Living alone it can take quite a while to finish something.

Cold decafe apple spice tea. and garlic buttered naan bread.

Source-https://www.thehomecookskitchen.com/harissa-chickpea-salad/

Instructions-INGREDIENTS
Chickpeas
14.5 oz chickpeas, canned, drained and rinsed
1 tbsp olive oil
1 tbsp harissa, ground or paste
1/2 tsp salt
1/2 tsp pepper
Salad
1/2 tsp harissa, ground or paste
1 tbsp lemon juice
1/2 tbsp olive oil
10 grape tomatoes, halved
1 cucumber, diced, use Persian/Lebanese
2 tbsp olives, quartered
1/4 red onion, finely sliced
2 tbsp mint, finely chopped
2 tbsp cilantro, finely chopped
2 tbsp parsley, finely chopped
3 oz feta cheese
INSTRUCTIONS
CHICKPEAS
Preheat oven to 200F/400C
Drain, rinse and strain chickpeas. Pat dry with a piece of paper towel.
Combine chickpeas, olive oil, harissa and salt and pepper. Mix well.
Evenly lay out chickpeas onto a lined baking tray, and bake until golden and crunchy - about 30 minutes. Shake the baking tray every 10 minutes or so to ensure even cooking.
SALAD
Place halved tomatoes in a salad bowl with the lemon juice, salt and pepper and 1/2 teaspoon of harissa. Leave to marinade until chickpeas are done.
Once chickpeas are cooled, combine cucumber, red onion, and chickpeas with the tomatoes.
Top with olives, feta and herbs and a drizzle of olive oil.
Serve

Thanks for that recipe!

It's been saved and we'll be making that dish!

I still like popcorn.


In roasting canned chickpeas, patting them dry is impt & I wound up needing twice the time for the roasting in my toaster oven.

on toasted oat nut bread, corn on the cob

Beer

With the last of the andouille I bought Saturday, and one egg

Both were delicious.

Used leftover porkchop for the meat.
Cut it up and added cumin and lime while heating. Made a toppings bar of lime, cilantro, onion, pico de gallo (fresh homemade), and cheese.
Served the mini shells. Both corn and flour. Super yummy.