Oi! It's been a long time since i've posted. This is mostly due to me a) not cooking much and b) f-ing up what I do try and cook. Also, i've taken up regular (read: constant) bicycling, but my tubby body hasn't yet adjusted and so i'm too wiped to cook most evenings.
I get home from work, park the bike, and sort of collapse into a happy cold-water and endorphin-fueled haze on the sofa. Blissful, but not inclined to cook.
On the plus side, it's made me totally crave veggies and fruits and water. Yay? Such foods aren't generally too exciting to blog about (look, an apple!) but last night's dinner juuuust qualifies for a post.
After a ride around JP with Abigail last night, I was craving something veggieful and something cold (first really hot day of the year!). Seemed like a perfect time for a salad. !!! What !!! I know, me! Making a salad! Anyway, I picked my own mouth up off the floor and threw together the following Chickpea And Whatever Veggies You Have Salad, served on greens with some wild rice as a side.
Enjoy after the jump:
Chickpea and Whatever Veggies You Have Salad
1 Can Chickpeas, strained and rinsed
2 TBSP Olive Oil
2 TBSP Red Wine Vinegar
1 TBSP Lemon Juice
Fresh Parsley and/or Dill to taste
Salt and Pepper to taste
Some combination of the following:
1 Red Onion
3-4 Stalks Celery
1-2 Red/Green/Orange/Yellow Pepper(s)
Anything Else You Think Would Taste Good In There
Mix all ingredients together in a large bowl. Toss around. Chill for 30-60 minutes in the fridge.
Serve on a bed of lettuce/greens. For dinner I served it with some long grain and wild rice that i'd had hanging out in the pantry forever. Turned out to be a very tasty, healthy, and pretty dinner!
I used the leftovers for my lunch today - I took a whole wheat tortilla and spread it with some roasted red pepper hummus (made by Abigail, yummm) and then topped it with the chickpea salad and some of the leftover wild rice from last night's dinner. I wish i'd remembered to add in a few olives, but otherwise it was a great lunch.