M and I have been on a bit of a bender. My brother got engaged last Friday. Saturday was a day with family in DC. Sunday was my birthday and our six-month wedding anniversary (holy cow that went fast). Wednesday night we went out to celebrate our birthdays with friends. The booze has been flowing, as well as the carbs (hamburger at 10 pm? I regretted that in the morning).
I needed a break before this weekend when we head out of town for M’s birthday. Luckily, my fridge is fully stocked with lots of fresh veggies so I opted to mix up a healthy low-carb lunch.
I don’t even know if this qualifies as a recipe: Drain a can of chickpeas. Chop whatever veggies you have on hand. For me: a handful of cherry tomatoes, one orange pepper, a cucumber, and 1/4 of a red onion. Combine in a bowl. Sprinkle with oregano, salt and pepper, and dress with a tiny drizzle of olive oil, the juice of one lemon and a few tablespoons of red wine vinegar. Let it sit overnight and then give it a good shake in the morning. Serves two. (I feel like adding that really makes it an official recipe.)