I’m putting myself on a self-imposed grocery-shopping-diet for the next few weeks. Namely, I will only go to the store for absolute necessities – think milk, bread, more milk. My reason for the grocery-shopping-diet is simple: I want to waste less food. I have a bad habit of freezing portions of meals and then not touching them until I clear out my freezer at the end of the year. Same goes for odds and ends in my refrigerator. My hope for the next week or so is that I can clear out a lot of my leftovers, as well as getting creative with the other food in my refrigerator. Added bonus – I’ll spend less at the grocery store which means a happy wallet!
These goddess garbanzos are something I recently made out of pantry staples, and I definitely plan on making it during this week. The best way to describe this is chicken salad without the chicken. I know that probably sounds totally wacky, but trust me it’s delicious. I ate this stuffed in a pita. I ate it with Wheat Thins. I even ate it straight out of a tupperware while standing in front of my sink (welcome to my weeknights!). It’s one of my favorite – and most simple! – meals I’ve made lately.
1 can chickpeas, rinsed and drained
3 1/2 tbsp Annie’s Naturals Goddess Dressing (or something comparable)
1 tbsp mayonnaise
1 tsp lemon juice (or, just a nice squeeze if you don’t feel like measuring)
1 tsp tahini
1/2 tsp salt
1/4 cup celery, diced
2 tbsp apple, diced
Combine all ingredients up to the celery in a bowl. Fold in the celery and apple. Serve alone or in a pita pocket.
Source: Eat, Drink, Be Vegan