Just a Quick Salad
I was going to write about beverages today but will postpone since I had to make a little something to have with either a sandwich or a Boca burger after my shift at the library. I’m also running a little short on time this morning and I want to allow enough time to get to the library (we’re having another little snowstorm here, of course).
Just as an aside, I’m breaking my own rule about going out at night during the week. I’m kind of weird that way; I like to go to bed at the same time each night and get up at the same time each morning but, in this case, I don’t have to work tomorrow (unless someone calls in sick and then I won’t mind more hours). It’s something I started doing years ago when I had trouble with insomnia, and it has worked. But I don’t anticipate being out that late. I was invited to hear one of my co-workers perform at an open mic night in downtown Ferndale at AJ’s Cafe at 8pm. He had invited me a few weeks ago but I told him to remind me as I would forget (and I did until he reminded me Monday afternoon). I also want to go because he’s a nice person and is one of several people who have been so welcoming to me at the library since I started in October. Compared to the last library I was at, this is a miracle. Sad but true. Add that to the fact that another good friend of his from the library can’t make it and I also just turned down extra hours at the library to go and I am committed. But I am looking forward to it and the unexpected. My husband is also planning to come so it will be a nice date for us.
So, to get to the point (yes, there is one), I made this nice little tasty salad to enjoy later from the Vegan Express cookbook. I made it when a good friend came to visit from Pittsburgh last spring and she really enjoyed it.
Chickpea & Carrot Salad with Parsley & Olives
One 15-16 oz. can chickpeas, drained & rinsed
2 carrots, grated (I just pulse in the food processor)
2-3 scallions (I didn’t have so I used a little less than 1/2 onion, again pulsed in the food processor)
1/2 cup chopped Spanish olives (the yummy ones with the pimientos in them!)
Juice of 1/2 lemon or to taste
1-2 tbsp. olive oil (I usually use a little more than 1 tbsp)
Sea salt & pepper to taste
Combine all and enjoy. That’s it!