While recovering from all the traveling and fun of this past weekend, it seemed like the perfect time for some delicious salads.
I have had this curried chickpea salad on my recipe list for a really long time and finally tried it. Good thing I did because it was delicious! It was only onions, spices, cilantro, chickpeas and lemon juice. I was a little skeptical about a salad made almost entirely of chickpeas but the other flavors were so strong that I didn't mind. My only complaint is that the recipe only made enough for two lunch sized portions for Sean and I (yes, that does mean I ate an entire jar of chickpeas for lunch today). It would probably be great as a side to something, or on top of some greens, so you could get more use out of it.
The second salad of the week was a wonderful cucumber-dill salad that Callie made for us a few times while in Michigan. You can really use as many or as few cucumbers as you want. I used 4 tonight and it seemed like a lot at first, but as they lose water they shrink a ton.
Here is her recipe:
•Peel and thinly slice cucumbers
•Cover with a generous amount of salt and let sit for at least 30 min. They will start to "sweat" (lose excess water)
•Drain excess water and add a scoop of sour cream (a little goes a long way) and chopped dill
•Eat until you explode with cucs.
Delicious as usual and will make a good addition to my efforts to bring fruits and veggies to work everyday. I can only eat so many baby carrots and sliced cucumbers.
Now I have a ton of leftover dill and need something to do with it! Any suggestions?
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