Well happy Monday to you! I seem to have taken an impromtu hiatus from blogging over the weekend. Benzo and I were really busy and either ate out or ate cereal for about every meal it seems. So not much cooking was going on in the homemade household. I did however whip up a new homemade cleaning product which I am very excited about. Look for a post on that soon, maybe in the next 1-2 weeks.
For today I’ll share with you a chickpea salad I made week before last on a night when I had been out working in the garden till the sun went down and therefore needed a very quick dinner when I finally came back inside. It is inspired by the homemade potato salad I made.
Mustard Chickpea Salad
Serves 2
1 can or ~2 cups cooked chickpeas, drained and rinsed
1 red bell pepper, chopped
2 tbsp red wine vinegar
1 tbsp stoneground mustard
2 tbsp olive oil
Spinach leaves, washed and ready to eat
In a small bowl whisk together the vinegar, mustard and dill until combined. In a medium bowl combine chickpeas and peppers. Add mustard sauce and stir till combined. Serve over a bed of spinach.
It looks like I must have added some type of dried herb, but I honestly can’t remember. Maybe it was dried parsley?
This simple recipe is easily adaptable to your own tastes. Try different vinegars, oils or mustards and add fresh or dried herbs or different kinds of vegetables to come up with different flavor combinations.
This salad would also be great to eat on its own, in a lettuce wrap or pita pocket. The possibilities are endless. I love chickpeas!
I hope you are having a great start to the week. I am having a great day so far. The weather here has cooled off quite a bit, which is a huge relief since I have a date with the lawn mower tonight after work!
Everything Is Homemade 