In tandem with getting my new teaching job, I got sick.
*falls down on knees, looks despairingly up at the sky, shakes weakly-formed fists in the air* : Whhhhyyyyyyyyyyyy?
So not only am I in fight or flight mode all.the.time, learning strategies, assessing abilities, developing resources, and, ultimately, just trying to keep my head above water, I am coddling my temporarily-compromised immune system.
Last night, I drank 5 cups of honey with a side of tea.
I should’ve also whipped up this garlic chickpea salad. Not only is it delicious, but the heavy-hitting garlic would’ve fixed me right up.
Garlic Chickpea Salad with Olives & Parmesan
Adapted from The Wimpy Vegetarian
2 cups cooked chickpeas (cooked from dry or one can, drained and rinsed)
1/3 cup pimento-stuffed green olives, sliced
1 – 2 teaspoons minced fresh garlic*
1/3 cup parmesan cheese, coarsely grated
1 1/2 tablespoons freshly squeezed lemon juice
2 Tbsp extra virgin olive oil
1/8-1/4 tsp cayenne pepper, optional
pinch salt and pepper
8 large basil leaves, chopped
1. Toss everything together in a medium size bowl. Stir until everything is well-combined.
2. That’s it. You’re done.
Totally yummy simply spooned onto a bed of crisp, chopped, romaine. Or wrapped up in a raw collard leaf. Or, eaten as is.
*If you find the flavour of raw garlic to be too strong for your taste, you could roast a whole head of garlic and smoosh up a few of the cloves in place of the fresh minced garlic.