Here at casa FSL, there has been a major increase in the amount of drop-in visitor action since Max’s arrival. Always feeling the need to entertain AKA feed people when they stop in, we order a pizza. I am so pizza’d out that it has actually been nauseating me just thinking about it. Just in time for the post-holiday slim down. I discovered a super easy salad that is perfect with pita chips or on its own. This recipe is lightly adapted from Rachel Ray. It takes 2 minutes to make, it’s snackety (is that a word?) and easy on the waistline. Win-Win-Win.
2 (15-ounce) cans of chickpeas drained
1/2 onion (use red for some extra spice)
3 or 4 ribs of celery
2 or 3 cloves of garlic halved
about 2 T red wine vinegar (more or less depending on how tart you like it)
about 3 T extra virgin olive oil
crushed red pepper to taste
salt & pepper to taste
Stir it all up & serve with pita chips or eat with a
shovel spoon without the guilt. Come to mama!
I didn’t really measure all of the ingredients. It’s pretty much customizable to your taste preferences. This is always a hit when it’s out. I’ve even taken it to work for lunch.