Moroccan "Chick-Chick" Salad

This salad is a fun play on "chickweed" and "chickpeas" blended together with the Moroccan flavors of pomegranate, cumin, and possibly feta.

My list of favorite foraged greens is long, but chickweed *might* be in the top 5. If not the top 5, then definitely the top 10. Lucky for me, it is one of the most abundant "weeds" available and is also drought resistant - armageddon? Sign me up! 

In the Bay Area, you'll find chickweed in abundance after rains when the sun inevitably returns and all the greens start poking up. What I love about this wild green is how soft and delicate the greens are, both in flavor and texture, while still having a slight crunch and very fresh flavor. 

To identify chickweed, look for a sprawling plant with oval pointed leaves and possibly small white star-shaped flowers. The most obvious identifying characteristics are:

1. It does not have milky sap

2. It has one line of hairs on the side of the stem 

3. If you pull gently on the outer part of the stem, it will separate and there will be a thin inner part that does not separate (try a few times, it might take a bit to get the hang of it)

Some recipes call for cooking chickweed, but I think it's best raw or, maybe, slightly wilted over a soup or by the hot chickpeas in this salad. Serves 2.

• 3/4 cup cooked chick peas

• 1 tablespoon plus 2 teaspoons olive oil, divided

• 1/2 teaspoon cumin

• Sea salt

• 1 tablespoon lemon juice

• 1 teaspoon pomegranate molasses

• 4 cups chickweed, washed and dried

• 1-2 ounces crumbled feta (optional)

Heat cast iron with about 2 teaspoons of olive oil on high. When cast iron is hot, add the chickpeas. Cook, stirring periodically, until beans are lightly browned, about 5 minutes. Once cooked, place in bowl and toss with cumin and a few pinches of sea salt.

“The term “chickweed” is based on the fact that chickens love it —- cute!”

Add lemon juice, pomegranate molasses, remaining olive oil, and a pinch of salt to a mason jar. Whisk with a fork or cover jar and shake to combine. 

Combine chickpeas with chickweed in a bowl, drizzle with dressing, and top with crumbled feta (if desired). Serve immediately.

Moroccan chick-chick salad with optional feta.

Roasted Delicata Rings with Tahini

This is the dish - the dish that you can bring to any gathering and it will be well received. Being vegan, gluten-free, allergen-friendly, and pseudo-paleo (to all but the very strict of paleos), you'll get "oohs" and "awes" from all people present. Beyond that, it's delicious, provides healthy fats, and requires no utensils! Serves 4 as a side.

• 2 medium delicata squash (about 1.5 pounds)

• 1/4 cup olive oil, divided

• About 1/2 teaspoon sea salt

• 3 cloves garlic, diced

• 1/4 cup tahini (sesame seed paste)

• Juice from 1 lemon

• 2-3 tablespoons water

• Pomegranate seeds and fresh herbs for garnish (optional)

Preheat oven to 425 degrees F.

“Delicata seeds are can be roasted along with the squash if desired. Simply rinse, pat dry, drizzle with olive oil, salt, and other seasonings of choice, and roast for 7-8 minutes, tossing halfway through.”

Clean the delicata squash well. Slice into rings 1/2-inch thick and remove seeds and pulp from squash rings using a spoon or a knife. It is okay if some pulp strands are left, as they will not be noticeable once roasted.

Place delicata rings on a baking sheet and using your fingers, toss with just enough olive oil to coat (about 1-tablespoon). Be careful with the oil - too much will make the squash soggy. Spread rings out in a single layer.

Sprinkle with one pinch of salt per pan and roast about 12-15 minutes on each side until soft and browned on edges.

While squash is roasting, blend garlic with tahini, lemon juice, and 1/4 teaspoon salt using a food processor or immersion blender. Blend in remaining olive oil and enough water to create a thick, fluffy sauce.

Remove squash from oven, allow to cool to room temperature, and serve with tahini sauce for dipping. Garnish with pomegranate seeds and fresh herbs (optional).