Chickpea + Fruit Salad

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Welp, I’ve fallen in love with Colorado.

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As if I needed another place to become obsessed with.

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Who woulda thunk I’d jive so hard with the midwest? Until now, I always pictured tumbleweeds just flowing through the streets and kids in overalls.

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But Colorado is kewl, man! So many beautiful mountains and plenty of nature things and good places to grub and excellent people watching. The homeless population rivals Seattle, making me feel ever so at home. I just loved everything about it. The main purpose of the trip was to see our favie band at Red Rocks. I thought I would be underwhelmed by the venue because it’s like “the” place to see a show, but nopity nope nope. It was amazing. You’re just watching a radical show surrounded by these giant…red…rocks… It sounds lamer than it is, I promise. We did a couple of hikes too and they about killed me. Apparently elevation sickness is a thing and there is less oxygen in CO. That would explain my incessant wheezing. The other purpose of our trip was to scope out neighborhoods your girl and her man are MOVING there next summer WOOOO. We are so stoked. We had a list of neighborhoods to explore. Ask me how many we got to, just ASK! You’d be right, we saw not a one and instead just ate our way through the state.

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There are so many vegan restaurants I am absolutely going to go bankrupt in this state.

 

 

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1/2 a red onion, diced
  • 1 jalapeno, diced
  • 1/2 an english cucumber, sliced thin + quartered
  • 1 orange, segmented
  • 1 cup of strawberries, quartered
  • Juice of 1 lime
  • 2 tbsp. of cilantro, diced
  • 1 tbsp. of agave
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange chickpeas on a lined baking sheet + sprinkle with S+P
  • Roast for 25-30 minutes, tossing once
  • Meanwhile, combine onion + jalapeno + cucumber + orange + strawberries + lime juice + agave + cilantro in a bowl
  • Add chickpeas + S+P, toss well
  • Serve chilled
  • Sit on couch with bowl of chickpea + fruit salad between your legs + eat all of the contents of said bowl while bingeing Handmaid’s Tale so you can talk to me about all of your feelings

 

Spring Pasta Salad

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I have the music in me.

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In that, it’s trapped inside of me & I can’t help but belt tunes at the top of my lungs at all hours of the day despite sharing walls with neighbors.

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So I’m channeling my energy into a new hobby: I am going to teach myself to play the guitar.

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Turns out it’s like really difficult. I was trying to learn some v basic chords the other day and thought I was going to break my fingers. I went to yoga the next morning and my left hand cramped so badly I almost collapsed. Is this normal? Anyways, I really suck. First, my guitar needs to be tuned. Having less than no experience, I do not know how to fix this on my own. I just keep twisting the knobby things and plucking and I stop when my ears stop bleeding. Second, I think I should chop off my fingernails??? They seem to inhibit me. Third, I need a kewl strap and a microphone stand so I can stand in front of the mirror and strum while performing for myself. This is all I really want to do tbh. Put on concerts for myself and keep the delusion alive that I am jam packed full of hidden talent and at any moment an agent will walk into my bedroom (if this happened, I should prob be concerned for my safety) and whisk me to Hollywood and I will grace the cover of a couple of major magazines and have a sitcom written around my life. I digress.

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If all else fails, I’ll just dramatically bust the guitar and crowd surf off the stage and into my imaginary audience.

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 cup of pasta
  • 1 can of chickpeas, rinsed + drained
  • 1 english cucumber, sliced thin
  • 6 mini sweet peppers, sliced thin
  • 8 mini multi-colored carrots, sliced thin
  • 3 radishes, peeled + sliced thin
  • 4 cups of arugula
  • 5 tbsp. of olive oil
  • Juice of 1 lemon
  • 1 tsp. of dijon mustard
  • 1 tsp. of agave
  • S+P, to taste
  • Hemp seeds, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange chickpeas on a lined baking sheet, bake 15 minutes
  • Remove from oven + drizzle with 1 tbsp. of olive oil + some S+P, bake another 15 minutes
  • Meanwhile, cook pasta to al dente, drain
  • Meanwhile, meanwhile, whisk together remaining olive oil + lemon juice + dijon + agave + S+P
  • To serve, combine arugula + pasta + chickpeas + cucumber + peppers + carrots + radishes + drizzle with vinaigrette
  • Serve chilled or room temp
  • Take a small broom + brush plate contents into mouth to avoid leaving any crumbs behind

 

Adapted from here!

Buffalo Chickpea Burritos

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What kind of backwoods, boonies town do I live in that we just got recycling cans like yesterday??

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For months, my plastics and cardboard have gone into the TRASH.

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The deforestation and pollution I must have caused. I shudder!

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To make up for the many trees I undoubtedly destroyed, I decided to take a couple of proactive measures. First, I purchased a reusable straw. These are very in right now. It came in a stylish lil pink container with an easy cleaning tool! I used it like 4 times and every time I whipped it out I felt like an environmental crusader, just doing my part one sip at a time. Then I left it at a restaurant, obviously. To compensate, I offered to take the recyclables home after volunteering at church on Sunday. We’re leaving and I throw a giant trash bag full of milk cartons over my shoulder. Garr stops in his tracks and is like, “What are you doing….?” I explained and he is all, no, nope, not happening, we are not starting this. Apparently, he thinks taking recyclables from church might be a gateway drug. Like, eventually I’ll start calling random restaurants and offering to pick up their salvageable materials.

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Ha! He’s funny. I’m not ready for that, I’m still working on my spreadsheet of local shops that don’t recycle.

 

Time: 1 hour (prep + cooking) | Serves: 4-5

Ingredients:

  • 2 cups of cooked chickpeas
  • 1 onion, diced
  • 1 tbsp. of garlic, minced
  • 1 roma tomato, diced
  • 1 cup of carrots, shredded
  • 1/2 cup of cabbage, shredded
  • 1 avocado, diced
  • 1 cup of buffalo sauce
  • 1 tsp. of onion powder
  • 1 tsp of garlic powder
  • 1 tsp. of smoked paprika
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Tortillas, for serving

How to:

  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add chickpeas + onion powder + garlic powder + paprika + cumin + chili powder + S+P, cook 4-5 minutes or until starting to crisp
  • Add buffalo sauce, coat + cook another 2 minutes
  • To serve, lay out a warmed up tortilla on a flat surface, top with chickpeas + tomato + carrots + cabbage + avocado
  • Roll up, folding the sides in as you go, until you have a nice lil burrito baby
  • Repeat with remaining ingredients
  • Hold burrito in both hands, length wise, and nibble on it like a corn on the cob, terrifying all your pals