Happy Friday fellow steempunks! I hope you all had a great and loving week and are ready for the weekend. Since we went on a road trip to Kampot for a few days I have indulged a bit too much. I'm still carrying my food baby around hehe!
Think I might even have gained some weight! I blame the rainy weather which made us eat and drink the entire day. It was great though! So much time to meet up with our old friends and start getting excited to move back there in just a few months. Can't wait. I missed our friends and nature there so much.
Since my belly is still bloated like a balloon, I was craving my usual healthy foods. Nothing better than a roasted chickpea salad for lunch.
Ingredients (serves 2)
Marinated carrots
1.5 cup carrots thinly sliced with a mandoline
1 clove garlic, minced
1 tbsp apple cider vinegar
2 tbsp extra-virgin olive oil
1 tsp maple syrup (or honey works too)
Black pepper and sea salt to taste
The salad
3 cups fresh shredded kale
1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
1/2 tsp ground cumin seeds
1/2 tsp ground coriander seeds
1 tsp dried oregano
1 tsp paprika powder
1/2 tsp garlic powder
Directions
- Whisk together all marinade ingredients in a small bowl. Marinate the carrot slices for 20-30 minutes in the fridge.
- In a skillet or pan, heat cooking oil over medium heat. Fry cumin, coriander, oregano, paprika powder, and garlic powder until fragrant. Toss regularly to make sure they don’t burn.
- When fragrant, add chickpeas and cook for 5 minutes or until nicely browned.
- Add kale to a salad bowl. Top with spiced chickpeas and marinated carrots.
Bon Appétit
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PICTURE(s) TAKEN WITH FUJI X-M1 AND OUKITEL PHONE C5 PRO
