So, I bought an ice cream maker.
We have many great independent ice cream shops around the city, and we’ve been known to buy a pint or two from time to time. But at over $10 per pint it’s an expensive habit. So, when I found an ice cream maker on sale, I knew I had to buy it—to save money of course! (Anyone who knows me, or has ever been shopping with me before, knows that I can rationalize just about anything.)
My adventures in homemade ice cream making have been fantastic so far, and I’ve been experimenting with a few recipes for Greek yogurt ice creams and fruit-based sorbets. You may be asking yourself, “what’s ice cream got to do with salad?”” Well, I had some very ripe mangos left over after making a batch of coconut mango sorbet and a fridge full of fresh herbs after a recent trip to the farmer’s market!
It’s reached that time of year again. It’s officially too hot to use any appliance in our small, one-bedroom apartment. Dinner-sized salads have edged out comforting soups and stews on my dinner rotation. I came home from work needing something quick to eat. Since I didn’t have any leftover protein in the fridge, I went to my trusty cupboard and grabbed a can of chickpeas. These little beans pack a punch of protein, vitamins and minerals, as well as heart healthy fibre. You’ve heard me talk about fibre before and for good reason. Most of us simply don’t get enough! By adding more fresh fruits and vegetables, whole grains and these versatile legumes into your diet, you can easily boost the amount of fibre you eat.
This salad has all the key ingredients of a delicious and satisfying meal-sized salad; crunchy vegetables, tangy dressing, protein-packed chickpeas and a burst of flavour from the lemon and fresh herbs. I can already picture this salad going perfectly alongside grilled meat or fish, or even wrapped in a tortilla for a quick lunch.