Things have been fairly peaceful around here, but I’m going to start doing a lot of travelling for work. I’ve got trips for the next couple of weeks. Other than that, I’ve just been reading, writing, going for walks, watching movies and watching Jane the Virgin.
This post is late because I drove to Calgary for the wrap up meeting for the McDonald’s project yesterday and I just got back today. It was a pretty long day yesterday.
And I’ve been really into salads. I want to apologize now for making this blog into a salad blog. I’m pretty sure that there will be recipes other than salads this summer, but there is also going to be many, many salads. A lot of the recipes that I’m looking at right now seem to call for chickpeas.

This one is from the Teach Beachbody website. It’s a lot of work, but it does taste really good, so the work is worthwhile.

Carrot and spiced chickpea salad
Ingredients-
1 15 oz can chickpeas, drained, rinsed and dried
4 tsp olive oil, divided use
¼ tsp ground cumin
1 dash ground cinnamon
¼ tsp cayenne pepper
Nonstick cooking spray
¼ cup fresh lemon juice
¼ cup tahini (You can buy tahini at most health food stores, but I’ve found the cheapest/best option to be in the middle eastern aisle at Superstore)
1 clove garlic
1 tsp honey
½ salt, divided use
2 tbsp and 1 cup finely chopped parsley, divided use
3 cups shredded carrots (about 3 to 4 medium carrots) I grated the carrots with my cheese grater.
½ medium red onion, chopped
½ cup raisins
ground black pepper

1. Preheat oven to 425F.
2. Combine chickpeas, 1 tsp oil, cumin, cinnamon and 1 dash cayenne pepper in small bowl, mix well. Place on baking sheet that is lightly coated with spray.
3. Bake, shaking baking sheet two to three times during baking, for 12 to 18 minutes, or until lightly browned and crisp. Cool.
4. Place remaining 3 tsp oil, lemon juice, tahini, garlic, honey ¼ tsp salt, 2 tbsp parsley and remaining 1 cup parsley and dressing in a serving bowl. Toss gently to blend. Season with ¼ tsp remaining salt and pepper if desired. Mix well.

The original recipe suggested dividing this between six serving plates and topping with chickpeas to serve immediately. I just made it into one big bowl and ate that over several days. It was pretty tasty and filling and kept well.

Makes about six servings.