You may have noticed my posting schedule has slowed down. I must admit, I decided to focus on myself a lot more in the last three weeks. I’ve been doing runs every second day and really focusing on eating clean, vegan and low-gluten. I’ve been feeling great and have dropped a few pounds but I’ve also been incredibly busy. To top things off my camera battery finally ran out and I’m having trouble finding a replacement. I still plan of posting regularly in the future but it might be a few more weeks before I’m back to a few times a week.
I owe you a bit of catching up – I’ve been restaurant hoping with all the birthdays that have come up in the last 6 weeks. In the last few weeks I’ve gone to Tempo (I pictured their eggs benny on waffles on my Shock and Awe post), Hart & Thistle, The Bicycle Thief and the Brooklyn Warehouse.
I more regularly frequent the Hart & Thistle then the rest of the aforementioned restaurants. I love their nachos and creative salads but what keeps me coming back is their ever-changing craft beer.
I’ve gone to The Bicycle Thief twice now, each time as memorable as the last. Their menu is seasonal and their wine and cocktail list is amazing. I had the panzanella, gnocchi and this Rosemary Fizz cocktail that I can’t wait to reproduce! It’s gin, crushed ice, grapefruit juice, tonic and rosemary simple syrup…pretty and delicious!
The Brooklyn Warehouse has been a north end destination for year. It’s unpretentious fancy pants cooking, in a casual setting. They use all local ingredients they have revamped their menu to include sharing boards which work great as an appetizer for a few people and also have delicious cocktails served up stylishly in mason jars. I opted for local Bridge Brewery beer to wash down my food.
I have a new salad dressing I love that is quick to make up, vegan and delicious in this salad. Roast you chickpeas, prepare the dressing and serve it up in the heaps. This recipe makes one lunch sized salad, it travels well and I’m going to show you how to pack it for work. No fancy plating in this recipe, but the taste is awesome, try it!
Roasted Chickpea & Kale Salad with Tahini Maple Dijon Dressing
- 1 – 15oz can of chickpeas, rinsed and drained
- 1 tbs of olive oil
- 1 tsp of ground cumin
- 1-1+1/2 cup of kale, either baby kale or large kale washed stemmed and torn into bite sized pieces
- 1 cup of arugula or baby spinach
- 1 tbs tahini
- 1 tsp Dijon
- 1-2 tsp of pure maple syrup or honey
- 1-2 tbs of apple cider vinegar
Heat the oven to 350F.
Rinse and drain chickpeas, toss in olive oil and cumin and lay flat on a baking tray. Roast, turning once for about 10-15 minutes, or until they just start to brown. Remove from the oven and set aside.
Wash and pat dry the kale. Tear kale into bite sized pieces and put it in a large salad bowl or resealable lunch container.
In a small bowl mix dressing ingredients, add to the kale and coat completely. I use all the dressing, it will marinate the kale but feel free to use less or make more as desired.
Once the chickpeas are room temperature, add to the bowl or container topping the kale.
Top with arugula and seal container.
If you are not making this to store, you could arrange this different to make it more visually appealing. Other great add ins are red peppers, granny smith apples and almonds.