Yesterday was disgustingly hot, so Phil and I refused to turn on any heated appliances for lunch. Instead, I made this chickpea and beet salad. I love bean salads because they can be eaten by themselves, over lettuce, or even in a wrap or pita. We had ours over lettuce accompanied by a sandwich made with Nature's Soy Tof-Deli Slices (their website is down, so I'm not linking to it).
Chickpea and Beet Salad
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
- 2 Tbsp. vegetable broth
- 1 Tbsp. whole grain mustard
- 2 crushed garlic cloves
- 1 15-oz. can chickpeas, rinsed and drained
- 2 green onions, minced
- 1 small beet, peeled and diced
- salt and pepper to taste
Whisk dressing ingredients together in a bowl until well combined. Add salad ingredients, mix well, and serve cold.
Phil picked up a book called The Ethical Gourmet by Jay Weinstein a few days ago, so we decided to make one of the dishes from it. We settled on the Cumin Laced Root Vegetable Couscous With Apricots. Delicious! I wish I could share the recipe! The key to this was the cumin and cinnamon... mmm. Plus it made a huge amount. It also took me 2 hours to make in a 95 degree room, but no matter. It was worth it.
We served it with kale sauteed with garlic and pan fried tofu.