Monday, December 2, 2013

Dinner - Warm Chickpea Salad with Homemade Carrot Ginger Dressing

I was in no mood to cook but after what feels like a week of non stop eating heavy starchy foods, I was craving a big and refreshing salad for #MeatlessMonday.  I made the dressing in my blender using the recipe from Epicurious website with a minor substitution, mentioned below.

Salad: iceberg lettuce, cute cucumumbers (really that is what they are called), orange pepper, scallions, dill, chickpeas and carrot ginger dressing

Closeup of the dressing, made a little over 2 cups because I had more carrots and needed to add more water then the recipe called for plus I substituted the shallots for scallions (I am not a fan of running out to the store for one ingredient in the middle of cooking).  Original recipe.

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