The Curried Leftover Salad of Happiness

This is Scott. I'm Scott. I meant to write here in Terita's Vegetable Mine several days ago, but I've been toiling away in the crepe mines where I work/cook, saving up for the big move. And also, it is true, we've got an RV to feed now.

It is also true what Terita says, that I'm something of a goat, eating anything unlucky enough to stray too close to my face. I've only ever met three foods that I didn't like and, mercifully, there were none of them in our refrigerator the other day when, while Terita was in the shower, I stole off to the kitchen to jumble all of the left over bits and ends together.

This is what happened:



It's maybe a Vegan Curried Cashew and Chickpea Salad and I ate it stuffed in a warmed pita with a smile splitting my head. It was gone quick with just a tiny bit left over for that photo.

Here's what was in it:
The leftover bits of Red Pepper, Tomato and Cucumber from Terita's Fast Mediterranean Salad (I'm bad at guessing this sort of thing, but maybe half a cup each) cut in chunks.

1/4 Cup of Chickpeas
2 tsp. tahini
and 1 and a half Tbls. of the hummus, all left over from her Lemon Garlic Hummus recipe below.

1/4 of an onion and half a celery stalk, both diced fine
and 1/2 Cup raw cashews

Put all that in a bowl and mix in:
2 tsp. each of rice vinegar, dijon mustard (Go-Obama!), horseradish mustard and curry powder
Along with a heaping Tbls. of Cashew Butter (If there isn't any around, I'm sure a little bit of peanut butter would be super tasty too.)
Salt, pepper, sriracha, agave nectar and lime to taste.

Stuff it all, along with a fistful of spinach, into the aforementioned warmed pita.