16 September 2011

Chickpea Salad

Chickpea Salad

This spring I completed my first ever full marathon.  And now I am barely running.  My non-running friends do not understand when I try to explain how a good run keeps me grounded.  Most tell me I am mental for running at all.

But the truth is, when I am not out running regularly my whole body is out of sorts.  It does not help that I have been on a baking binge lately.

So today starts my resolve to get back to my running happy place.  Any Dailymile folks out there can help be my accountabilibuddy

Chickpea Salad Ingredients

Don't worry, I will not stop baking my desserts as I get back on my running bandwagon.  I love me some baked goods.

But I think I should also post a few of my post-run meals.  My pre-run meals are rather boring -- usually pretty boring, yogurt, fruit, and toast.  But after I get back I always have a hearty appetite.  

True fact, when I ran cross-country in high school my dates used to think I was awesome.  We would go out to a restaurant and I would inhale my meal.  No dainty little dishes for this girl.  They were thoroughly impressed.

And although I made a salad today for my post-run meal, don't be fooled.  It packs a punch and is rather filling.  Let me introduce you to my version of the Chickpea Salad.

Chicpea Salad Dressing Ingredients

The Shopping List:

For the Salad
  • 2 Hearts of Romaine lettuce
  • 2 cans chickpeas, drained
  • 1 bunch of green onions
  • 1 red pepper
  • 1 vine tomato
  • 2 tsp crushed garlic
The Dressing
  • 1/4 cup olive oil
  • 4 Tbsp Red Wine Vinegar
  • 1 Tbsp brown sugar
  • a dash of salt
  • a dash of pepper
Chickpea Salad

The Method:
Wash and cut the lettuce, green onion, pepper, and tomato.  Add in the garlic and chickpeas and give it a toss.

In a jar, add in the olive oil, red wine vinegar, and brown sugar.  Add salt and pepper to taste.  Give it a shake.  Drizzle over the salad to lightly coat.  

Easy-peasie pure goodness.

Chickpea Salad