I recently talked about that Starbucks chickpea salad that was amazing, but needless to say, I had no luck finding the recipe. However, I did find another recipe that sounded equally appealing.
Not difficult by any means. I went out and bought the ingredients. I planned to make it last weekend for a healthy lunch. Then I got severely sick Friday night and am finally feeling 95% as of now. Nearly a week later.
Those fresh vegetables were just asking to be used and I hated the thought of wasting them. But honestly, I didn't feel like making a thing! I wanted plain bread and water. Spices? Flavor? omg. no.
But, I made it. And had it a total of twice. As I stare at the leftovers I know I'll never eat despite it being a delicious salad, I just don't know what to think. Being sick kind of ruined it for me. Even though it wasn't the salad that was at fault. But if you were in my fridge during Sickfest 2013, I wanted you gone immediately. The state of my fridge at this current time is barren. Quite like my uterus, ehhhm, Dad. Or whoever else was wondering.
Don't you just want to make this recipe now? I know. Sorry.
I mixed two recipes. I sort of threw in what I wanted and omitted what I didn't. That's how I cook. I added bulgur wheat (which is delicious, btw), omitted dill and cucumber and mint. I followed the general dressing from this recipe and the bulgur addition from this one.
Anyway, that's it. Not the best foodie week, but what are you gonna do?
Heartbreak and Healing
1 year ago