Recipes to share…
Being a vegan usually entails bringing snacks and packed meals with me wherever I go. Work included. Coming up with recipes that keep me both interested and well-fed can be difficult since I can’t cook anything at the office in our tiny kitchen. Tonight I came up with a quick salad to incorporate the gigantic cans of chick peas I snagged at Giant the other day.
Chick Pea, Cucumber, Grape Tomato Salad
Combine chick peas (as many as your little heart desires), cubed/diced/or sliced cucumbers (I prefer hothouse cucumbers, also known as English cucumbers, when they are on sale because the skin isn’t tough to chew and swallow, and because seeds don’t make me feel like I’m eating peach pits), and sliced grape tomatoes together in a large bowl. Drizzle with olive oil and red wine vinegar, toss and add with salt and pepper. Thought about adding rosemary, but didn’t want to go all out before I could taste it.