This lunch made my day… seriously. Last night we had a series of thunderstorms that impacted my lovely 45 lb black lab who decided that her panic should be inflicted on me as well. At about one a.m. I found her standing on my chest, panting and whining in my face in fear. Out came the thunder vest and it was just a long night. I awoke at 5 to go for my run and opted to lay around and whine for about an hour before dragging myself out the door.
Post a few errands and I got home knowing I was craving this! You can make this in no time. Adjust the spiciness to your preference. This recipe is enough for 4 or 5 good sandwiches – one of which I had promptly after photographing. It hit the spot. I love curry with a little kick. This is great atop a bed of greens, as a sandwich or YES out of the bowl. Dip crackers in it for a snack. Packed with vegan protein! No vegan mayo either… I’m not a mayo fan. Now onto the recipe before I forget what I put in it.
1 – 14 ounce can of chickpeas, rinsed and drained
1/2 cup of slivered almonds, toasted
3 large scallions, diced
3 smaller carrots, peeled and diced
1 handful of dried tart cherries, roughly chopped
2 tablespoons of Maille Dijon mustard
2 tablespoons of Tahini
1 teaspoons of curry powder
1/2 teaspoon ground cumin
1/2 teaspoon of smoked paprika
1 tablespoon of chili garlic sauce
1 lemon, juiced
Optional: top with dried parsley
Add your drained chickpeas to a bowl and mash half of them with the back of a fork. Leave some whole for texture. Then add almonds, scallions, carrots and cherries.
In a separate bowl, add your dressing ingredients and whisk to combine. Then pour over your chickpea salad and give that a good toss. Serve immediately or cover and refrigerate until needed. I served this over a bed of organic spinach on my vegan/gf bread for lunch. Enjoy!
Saturday: 5:23 outdoor miles
Sunday: 12 miles cycling (I had only slept 4 hours that night so I didn’t want to go that far)
Monday: 4:44 treadmill miles – 4 -800’s at 7.8 to 8.0 speed with 7.2 recovery in between then cool down. Weights focusing on upper body, some legs and abs.
Tuesday: 6 outdoor miles (5 miles then I met up with a friend and ran another mile together.)
My energy source today was definitely my VegaSport Energizer. This was exactly what I needed to keep me going on my exhausted morning.
— Knead to Cook