Hi friends. Posting twice in one week? It’s crazy talk, I know. Almost as crazy as the fact that the school semester is rapidly drawing to a close. 2 finals written, 2 to go. That leaves one more year of my undergraduate degree to be completed (and then who knows how many years of grad school, but I have to get into that first – baby steps). However, before I begin my Honours thesis next year, I still have an entire summer of research ahead of me. Did I mention that I received a research grant for the summer? Well I received a research grant for the summer! I must admit, I wasn’t expecting it so needless to say I was thrilled when I found out I was a recipient. It should be a solid few months of rigorous scientific exploration if all goes as planned. Yes, psychology is a science.
Anyways, with exams and such in the works, food and cooking has moved a tad further down the priority list than normal. At the same time, food is at the top of the priority list when you are trying to keep your brain and body both mentally and physically nourished. I have been subsisting off a lot of fruits, vegetables and beans lately so I thought it might be somewhat hypocritical to share a recipe for chocolate banana bread or banana chocolate sticky toffee pudding (although both of those are to come in the nearish (??) future). Hence this tahini chickpea salad! I try my best to fight the stereotype that all healthy habits are thrown out the window in the face of stress and adversity. Take exercise for example, it’s usually the first thing to go when people don’t have enough time (or at least they think they don’t have enough time) to fit extracurricular activities into their daily regimens. Yet it is the one thing that should absolutely stay and there is an abundance of evidence to prove it. Stress reduction, anxiety reduction, improved quality of life, the list goes on, all complements of exercise. It all sounds like common sense but if that were so, why doesn’t everyone do it?
- 1 can chickpeas, drained and rinsed
- 1 small red bell pepper, diced (about the same size as the chickpeas)
- 1 carrot, diced (about the same size as the chickpeas)
- 1 lemon, juice and zest
- 1 tsp. capers, minced
- 1 tbsp. tahini
- salt and pepper, to taste
- To make the dressing whisk together the lemon juice, zest, capers and tahini until smooth. Season with salt and pepper to taste. Toss with the chickpeas, bell pepper and carrot. Serve. This salad can be made ahead of time and kept in the fridge for the week for lunches and/or snacks.