It’s that time of year again — that period in summer where I mostly boycott my oven. And I eat even more vegetables than usual.
This salad is super simple and chock full of protein, which I always appreciate along with my veggies.
Chickpea, Cucumber & Tomato Salad
2 (8-ounce) cans of chickpeas
2 cucumbers, peeled and chopped
1 pint of cherry tomatoes, sliced in half
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
1 tablespoon of white wine vinegar
1/2 cup of feta cheese
3 (or to taste) sprigs of dill, finely chopped
1 teaspoon of salt
1 teaspoon of pepper
1) Combine all ingredients in a large bowl and refrigerate overnight before serving.
It’s literally impossible not to love Central Park in fall. (It’s also literally impossible not to get “Danke Schoen” stuck in my head when I hear the phrase “Central Park in fall.”)
Yes, autumn is upon us. In fact, we got a sneak peek of winter the other day when it snowed. In October. It’s time to eat lots and lots of warm orange foods and put cinnamon on everything. Which is what I did the other day when I roasted up these veggies.
I assure you, the smell is better than a Yankee Candle.
Roasted Sweet Potatoes, Carrots and Chickpeas
2 tablespoons olive oil
2 sweet potatoes, peeled and cubed
2 carrots, peeled and cubed
1 can chickpeas, drained and rinsed
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons honey
2 cloves garlic, minced
salt and pepper to taste
1) Toss all ingredients in a large bowl.
2) Spread on a cookie sheet and bake at 400 degrees for 40 minutes.
Surely you recall the hummus debacle that occurred in my kitchen several weeks ago. I’m happy to say that I’ve more than redeemed myself in the weeks since then, and I’ve managed to recover my favorite pot (and get rid of the burnt popcorn smell that pervaded our apartment).
This time, I decided not to soak the chickpeas overnight because I wanted hummus that day. I’d still recommend overnight soaking to preserve more of the nutrients that hours of cooking can leach out, but it’s your call.
Also, I roasted the garlic because I could. Next time, I’ll also roast a red pepper to throw in there. If you decide not to roast the garlic, you might want to add fewer cloves. Don’t say I didn’t warn you.
By the way, don’t forget to RSVP if you’re a judge for the cookie tasting! I’m stoked to have another excuse to eat cookies.
Makes about three cups
2 cups cooked or canned chickpeas
1/2 cup tahini
1/4 cup extra virgin olive oil
5 cloves garlic, roasted and peeled
1-2 lemons, juiced
Salt and pepper, to taste
1 tablespoon ground cumin
1) If you’re cooking your chickpeas, follow these directions, otherwise, skip to step 2. You only need one cup of dried chickpeas since they’ll expand so much. Place them in a pot with three times as much water. If you’re soaking them, add more water before cooking. Otherwise, bring the chickpeas to a boil, then let them simmer for about four hours on medium-low heat. I put a bay leaf in the pot for additional flavor. Let the chickpeas cool and save the chickpea cooking water.
2) Put the chickpeas, tahini, oil, garlic, lemon juice, salt and pepper in a food processor or blender and process. Scrape the sides and bottom several times to make sure all ingredients are well combined.
3) Add water or the liquid in which you cooked your chickpeas to make the hummus thinner. The hummus might need additional spices, depending on your taste. Add as needed. Serve with pita chips and veggies. (I garnished mine with more olive oil and some paprika for color.)