I laughed out loud when I saw this on Twitter. So if that’s you too, click here to jump to the recipe.
For anyone with patience for my stories, I just wanted to add that in my recent follower survey, 48% of the answers to “What do you find most challenging about eating?” had to do with needing more healthy meal and snack ideas, especially when time or energy are in short supply.
Amen to that.
So I’m going to start sharing more of those over the months to come, with one caveat: I’m keeping it simple! (Cue Mr. Sweet Spot laughing at that delusion.)
No really, the main reason I haven’t done more of it in the past is that doing it “right” takes so darned much time! The beautiful step-by-step food photography, the nutritional analysis, which I want to make sure is exactly, perfectly, completely accurate.
But I’m not a cookbook author, just a frantic working momma/dietitian.
My Instagram feed (@SweetSpotRD), on the other hand, is loaded with quick meal and snack ideas, and I often link to the recipe or put it in the caption. I’m not staging food just to photograph it. I’m just sharing what we’re actually eating.
(If you want to scroll through my Instagram food posts only, and skip my random musings and puppy photos, hit the #sweetspotfood hashtag. And if you want one of those recipes, just email me and I’ll be happy to send it.)
Anyhow, in order to share more here on the blog, I’ll keep it short and sweet. No nutrition analysis. No dozen pictures with the fancy camera. No lengthy introduction. Well, not too lengthy.
Just more ideas and inspiration. If that works for you, I’ll do my best to post recipes at least one a month, hopefully more! Sign up today if you haven’t already, to make sure you don’t miss one.
And without further ado, here’s one of our favourite quick and incredibly flavourful (dare I say “electric”?) ways to enjoy fibre-rich, heart-healthy, inexpensive, (somewhat) locally-grown chickpeas.
- 1 can chickpeas no salt added, or rinse very well
- 1/3 cup red wine vinegar
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp paprika
- 1/4 tsp oregano
- pinch cayenne pepper
- 1 clove garlic finely chopped
- 1/4 cup red onion finely chopped
- Toss chickpeas with vinegar, oil, and seasonings.
- Marinate for at least an hour, preferably longer.
- Serve alone or tossed with butter lettuce, spinach, avocado, shrimp, and/or really whatever salad add-ins you enjoy!
Comments, questions? Always welcome on the Sweet Spot Facebook page. Or contact me directly.