Chickpea Salad Sandwich
I saw this on Post Punk Kitchen this week and wanted to make it immediately! Extremely easy and OMG YUM!
Here’s the recipe: Chickpea Salad Sammiches
My tweaks: Doubled the celery because I wanted it crunchy. Used minced fresh, sweet onions instead of the flakes. Added about 1/2 tsp of spicy brown mustard, 2 Tbsp of sweet pickle relish and some chopped parsley from the garden. I also used Boston Lettuce instead of the Romaine. Oh, and gluten free bread, of course.
Mashed Potatoes with Dandelion Greens and Gravy
This recipe for Mashed Potatoes with Dandelion Greens is from Mark Bittman’s column a few years ago. I still miss The Minimalist! I have started pairing it with a delicious chickpea gravy from Isa’s cookbook. It is fantastic and I would put it on anything including cardboard! You HAVE to try this recipe.
Green Mashed Potatoes
Silky Chickpea Gravy from Appetite for Reduction
My tweaks: For the potatoes, I use a lot less oil and add a little plain soymilk for creaminess. This time I used arugula and spinach instead of dandelion leaves. I omit the breadcrumbs and don’t bake. No tweaks to the gravy recipe.