Sometimes we need a break from the things we love so that when we come back to them we remember how amazing they make us feel (#soclicheithurts). Since finishing my first year of law school, entering hardcore wedding planning mode, and “enjoying” my bridal diet, I have really neglected my blog. But really, who wants to see pictures of what someone on a bridal diet is eating? Nobody. Nobody wants to see that. So you should really be thanking me. But I have become excruciatingly bored with my fridge. So enough about that. I’m back. Below is the perfect summer salad for those of you living in cities where you are actually experiencing a summer. I guess I’ll be eating this again in October. Also, I just walked to the kitchen and saw Adam stuffing the leftovers into a taco shell. Not a bad idea, my friend. And because I HAVE left you for so long, I thought I might show you some of my epic failures over the last couple of months.

We all have some really bad ideas every now and then. Here are some of my bad ideas:

Have you ever seen such sad eyes? Baked avocados with eggs in the hole. Warm avocado? Only belongs on my pores.

Polenta rounds with parmesan and basil. Sounds good. NO flavor.

Ground up dried apricots covered in shredded coconut. Tastes like? Dried apricot. Not worth the effort of lifting my food processor.

I should have thought twice when this recipe for a saffron potato quiche called for 2 tablespoons of ground pepper. Forced myself to eat this for a week. Heartburn.

This was actually delicious. Sourdough flatbread I made with a homemade starter!

This was totally cool. Cauliflower pizza. Will come back with a better recipe for this though because I didn’t like that I had to eat it with a fork. And parmesan cheese = stomach ache.

Makes about 7 servings

What you need:

5 cups chickpeas (this is the amount after they’ve soaked overnight)

1 can of black beans; really rinse those suckers

1/2 c fresh flat parsley; chopped

1/2 small onion; finely minced

1 cup heirloom/red tomatoes; chopped

2 tblsp olive oil

3 tsp distilled vinegar

2 tsp sumac

1/8 tsp lemon salt (you can skip this and just use more lemon juice, if you want)

juice from 1/2 lemon

1/4 tsp sea salt, pepper and cayenne pepper

How to do it:

Soak the chickpeas overnight. Boil them for about 20 minutes, or until soft but NOT smushy. Mix all ingredients together, let sit for 10 minutes in fridge. Think about summer and smile. Enjoy!

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4 thoughts on “Mediterranean Chickpea Salad + Some Kitchen Flops

  1. anna says:

    I love this. You’re hilarious. WELCOME BACK

    1. Hooray! Thank you TupUpps.

  2. amalia says:

    Best post EVER.

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