It’s austral summer here in the South Pacific, and we marked the start of the season by kayaking to Mosquito Island outside of Suva.
For our picnic lunch on the beach, I made a simple salad with two cans of chick peas, one can of Trader Joe’s smoked trout and a handful of sliced kalamata olives. The flavor punch comes from the smoked trout, which is packed in oil. The olives add some tartness. I sprinkled in a bit of garlic powder, but that’s optional. Hand mix the ingredients, and you’re good to go.
With the holiday season upon us, this dish is also good to serve as a side for Christmas. It can balance the richer types of food on the table since chick peas are nutritionally dense with carbohydrates, protein and fiber.
ATB 