Friday, February 18, 2011

Friday Five + A Recipe

Another busy week - and this one feels like a short one since we're leaving early to head up North for the Family Day long weekend. We were planning on going up for a pond hockey tournament... but that might be cancelled, depending on the weather. Either way, it'll be nice to see our families on the holiday celebrating them.

Here's what I was up to this week:
  1. I broke the toilet. The chain that attaches to the handle broke off the other part that lifts up to drain the bowl... so I have to do the lifting manually until we get it fixed. Awesome.
  2. I finished a book and started another. Now I'm reading Jeanette Walls' Half Broke Horses. She's such a compelling storyteller.
  3. I tried a few new recipes this week, including a lentil soup, a rice dish & a chickpea salad. Only the chickpea salad is worth talking about: it was delicious & so easy. I modified the recipe to accommodate the ingredients I had - you can find my version below.
  4. I wrapped up a few things at work, making sure I didn't have to go in this weekend. I also ran a muscle bath: an all day experiment. Except half my tissues crapped out nearly half way through, so I scrapped the whole thing. Wasted days are so frustrating...
  5. I listed my MSOE team February challenge: The theme this month is Keith Campbell, a biologist who was part of the team that cloned the first mammal, a sheep named Dolly. I thought this sheep-y paper (though from my Christmas pile) was perfect.
Here's that recipe - it makes a great side or a quick lunch.

Recipe: Chickpea Salad


1 19oz can chickpeas, drained & rinsed
1 lime, zest & juice
1 tbsp olive oil
1/2 small red onion, chopped
1 tbsp fresh parsley, chopped


1. Chop onion & parsley. Rinse chickpeas. Zest lime.

2. Mix together with olive oil & juice from 1/2 the lime (or less if it's a really big one).

3. Add more lime juice & salt & pepper to suit your taste.

Enjoy! Sorry there are no pictures - that's how long it lasted! This salad keeps well in the fridge for a few days. Obviously, you can substitute lemon for the lime, and play around with the herbs & veggies (or go with cheese like in the original recipe). Let me know what you come up with!

1 comment:

paintingpam said...

Hey Amanda!! I love that recipe!! I'm going to try it.