|Snacking on a little bit of these crunchy, heavenly chips before dinner. Highly recommendable! ;)|
In all honesty, not usually a fan of salad (rabbit food?), especially the cold traditional kind.
Maybe it's due to eating a lot of Chipotle takeout (burroto bols yo!), but that personal preference is starting to change more as the taste for fresh quality ingredients tantalizes taste buds and creates desire for undisguised flavor.
For dinner tonight, a healthy dose of green and protein.
A craving for blending of different flavors together- I wanted chickpeas, Brussels sprouts, and spinach all at once and here's how that happened.
1 14 oz. bag of frozen Brussels sprouts
1 16 oz. drained canned chickpeas
2 tablespoons extra virgin olive oil
1 1/2 tablespoons minced garlic
1/4 chopped red onion
3 chopped sprigs basil leaf
2 teaspoons lemon
Italian seasoning blend
2 1/2 cups fresh spinach
pinches of salt and pepper
|Bring Brussels Sprouts to a boil in salted water.|
|Drain & set these babies aside.|
|Prepare basil & onion mixture to be tossed in a skillet of olive oil & garlic.|
|Drain chickpeas if you haven't already.|
|Add chickpeas to onion, basil, & garlic mixture, getting them completely coated in olive oil.|
|Squeeze out that lemon juice with Hulk like strength!|
|Toss in the Brussels Sprouts and stir this for a minute or two.|
|With stove promptly turned off, toss in fresh spinach and stir until beautifully wilted. Top with seasonings blend, salt, & pepper.|
|Now presenting- Warm Brussels Sprouts, Spinach, & Chickpea Salad!|
Very delicious- the tenderness of America's Favorite Vegetable- Brussels Sprouts paired with chickpeas and spinach are just right. Though basil and lemon flavors were lost ( had to add a bit more!), it's surprisingly light and delightful.
Plus side: plenty of leftovers for the week too.
Let's see how this tastes after cold, overnight refrigeration.... :D