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From the Cafe Kitchen: Creamy Chickpea Salad


Summer undeniably a social season full of picnics, long weekends, and festive food gatherings. This creamy broccoli, bacon and toasted chickpea salad is a hearty salad with a crunch, sure to be one of your new summer staples.

Creamy Broccoli, Bacon and Toasted Chickpea Salad


  • 2 cups broccoli florets
  • ½ cup cherry tomatoes, cut in half
  • ¼ cup red onions, diced small
  • ½ cup cheddar cheese, shredded
  • ¼ cup bacon bits
  • ½ cup homemade creamy dill dressing, see below
  • ½ cup toasted harissa chickpeas (see below) for garnish


  • Combine all ingredients in a large bowl
  • Garnish with harissa chickpeas

Served as a side dish for 2-4 people.

Toasted Harissa Chickpeas 


  • ½ cup canned chickpeas, rinsed and dried
  • 2 tsp cumin ground
  • 2 tsp coriander ground
  • 2 tsp crushed chilies
  • 1.5 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp mustard seed
  • Salt to taste


  • Preheat oven to 350 degrees F.
  • Take chickpeas, toss with a splash of canola oil and drop on to a parchment lined cookie sheet.
  • Bake in the oven until dry and crispy about 45 minutes to an hour. Check after 30 minutes to see how your chickpeas are coming along.
  • When dry and crispy, pour into a bowl hot, and toss lightly with harissa spice, and season with salt to taste.


Homemade Creamy Dill Dressing


  • ¾ cup mayonaisse
  • ½ cup sour cream
  • ¼ cup fresh dill, chopped
  • 2 tbsp apple cider vinegar
  • 2 tsp FortWhyte Farms Harmony Honey


  • Whisk ingredients together in small bowl.
  • Taste and season with salt and pepper.

Happy cooking!
Come visit our talented chefs at the Buffalo Stone Cafe! Summer hours have been extended to 7 pm Monday through Thursday.

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