Chickpea Salad
All of this week I've been having chick pea salad for lunch. Don't turn your nose up at me, its good. Or rather, the idea of it is good. There is something about my implementation of it this time around that is a bit off.
For example, I used to be able to get this magnificent feta in oil. I would mix the feta with a whole mess of vegetables (grape tomatoes, cucumber or zucchini, onions, and peppers) a hard boiled egg, the chick peas and maybe just a little bit of bacon. I would then add vinegar, salt, and pepper to taste. It was always lovely. This time around, I couldn't find the feta and I decided to forgo the hard boiled egg. Without the feta, I didn't have the oil for a do-it-yourself vineagrette, so I bought a bottle of low-fat roasted red pepper salad dressing.
Yesterday, I had to break down and buy some (non-floating in tasty, tasty oil) feta to add to the salad. It livened things up a bit. Next time, however, I think I will stick to the plan and keep in the egg (and maybe just a small, small bit of bacon.)
