Sometimes I get just plain hungry and I want to eat within 15 minutes. This quick salad is reminiscent of egg or tuna salad but with a twist! Let me know what you think…

Chickpea Salad with Taragon Vinegar

1 can Chickpeas, drained

1 carrot, diced

Handful of fresh herbs, I used basil and parsley

1 tsp Appme Cider Vinegar

1 tbs Taragon infused White Wine Vinegar

1 tbs Strong Irish Mustard

1 tbs Mayonaise

Pink Himalayan Sea Salt & Black Pepper to taste

Place the chickpeas into a pot and cover with water. Bring to a simmer and heat until they are give early when pressed between your fingers.

Drain and place in a bowl, using a fork, mask the chickpeas until it start to resemble tuna or egg salad - make sure to keep it chunky, you don’t want chick pea puree.

Dice the carrots and chop the herbs and add to the chickpeas, stir in your vinegars, mustard and mayonnaise. Season with salt and pepper to taste.

You can eat this in a salad, in a wrap, on toast or just with a fork.

Enjoy & healthy eating!

I haven’t posted in such a very long time and have been seriously debating about where I want this blog to go. For the last few years this blog was the art I put out into the world. It was an easy way for me to visually represent my skills. To use composition, light and color to capture something I was doing anyway, eating! Eating in my own way; showcasing vegetables and hoping to inspire others to give them a try. I created by putting ingredients together and sharing those recipes with friends, family and those wanting to eat healthier and hopefully it helped a few people fall in love with brussel sprouts and brocolli. And although I am still eating everyday and creating recipes and cooking, my desire to share that with the world has dwindled and it has become harder for me to put that out there. Writing a blog is harder than it looks; thinking of witty written content, documenting the process in step by step images and then editing the images for the best effect, not to mention writing down all the recipes is time consuming and can take yhe fun out of cooking. Truth is, relying on the instant imagery of instagram is much easier although that has started to feel like a full time job as well. So for now I am going to revert to something simple, an opening line, an image or two, and the recipe since most of us don’t bother reading the witty remarks anyhow!

This is a simple white bean burger, I make a few at a time in order to freeze then for later when I am being smart and thinking ahead. Throw them on a salad, a bun or in a wrap with the topping of your choice and enjoy 😁.

White Bean Burger on Rye Toast served with Spicy Pickles, Spinach, Tomato and Siracha

Easy White Bean Burger with Balsamic Tomatoes

Makes 3 to 4 burger depending on your size

1 can white beans

2 cloves garlic

1/4 of a jalapeno

Handful or basil and parsley

Salt and pepper

1 egg

1/2 cup gluten free oats

Balsamic Tomatoes

2 large tomatoes, chopped

3 cloves of garlic, chopped

1/2 onion, chopped

1 tbs olive oil

1 tbs Balsamic vinegar

A sprig of Fresh basil

Pink Himalayan Sea Salt & Black Pepper to taste

Throw the beans, garlic, jalapeno, herbs and spices into a blender or food processor and pulse until it starts to break down, add the egg and pulse until mixed but still a bit chunky. Add the oats and pulse quickly until it stiffens up. Transfer to a bowl and let rest for 5 minutes so the oats can absorb any liquid. If too wet add a little more oats. Form into patties and cook in a pan with olive oil or grill.

Meanwhile, chop the tomatoes, garlic, onion, and jalapeno placing into a bowl, stir in the olive oil, balsamic, and basil. Season with salt and pepper to taste and top your burger with this yumminess! Enjoy and healthy eating!