The last couple of weeks have been very busy. Owen and I moved house, we wished our dear flat mates Samme and Charli good bye, while I wrapped up my job at Xero. We've moved about half an hour out of the city meaning that instead of the five minute walk to town, it takes an hour on public transport. I've been trying to think of ways that I can use this time productively rather than sitting on the train staring out the window at the same scenery everyday. I've been trying to read a book on my iPad, but think maybe I could using it for writing blog posts instead. I get home much later now, meaning that I don't have as much time to prepare dinner anymore as everyone's tummies are grumbling. Yet to see if this will alter the way I cook and the recipes I post so stay tuned!
I made this Chickpea and Tabouleeh Salad a couple of weeks ago at Thanksgiving. It was such an easy salad to make as I could prepare it early in the morning and let it sit in the fridge until it was time to be served. There is no right or wrong when it comes to a salad like this. If you don't like one thing, feel free to replace it with another. I always try to use whatever fresh herbs I have on hand. Anything like parsley or chives would be great . I just happened to have an abundance of mint this day!
2 cans of chickpeas
2 tomatoes, diced
1 stick of celery, chopped
1 red capsicum, diced
2 spring onions, diced
Handful of mint leaves, roughly chopped or torn
3 tbsp of olive oil
Lemon juice from 1/2 a lemon
Salt and pepper to taste
In a large bowl, mash chickpeas with a potato masher until they begin to break apart.
Toss all ingredients together and pour over dressing. Chill in the fridge or serve immediately.
This recipe was inspired by Thug Kitchen.
I’m Femke. A 20 something year old graphic designer, yoga-lover and food enthusiast. Welcome to my blog - a place for delicious food and inspiration.
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