It's one of those days where I feel like I am juggling a lot of plates and have too many fingers in too many pies, that kind of day. I have been feeling a little overwhelmed lately trying to prepare for upcoming shows and prepping new product, and although it is all positive, exciting stuff, sometimes it can leave a girl feeling a little frenzied. A frenzied girl still has to eat, however, and when things get extra crazy it is the time to eat extra well.
I made a salad from Deborah Madison's Vegetarian Cooking for Everyone, one of the best vegetarian tomes ever. It was just what the doctor ordered: sweet roasted red peppers, salty capers, hearty chickpeas, fresh lemon and parsley. It's a perfect salad for sitting back, taking a time out and having a calm moment.
Roasted Pepper and Chickpea Salad:
Roast two red peppers and slice into strips. Add a can of drained chickpeas to the peppers. Throw in 3 tbsp rinsed capers,1/4 cup chopped parsely, 2 tbsp chopped mint . Mix with a dressing made of 2 cloves chopped garlic, 2 tbsp lemon juice and 4 tbsp olive oil.
Eat and enjoy a wee bit of nourishment during a frantic day.