Back in the Saddle


After a two-month hiatus, it’s time to get back in the writing saddle. Today’s recipe is a quick, easy, and crunchy combination of pantry staples.

Chickpea-and-Almond Salad in Romaine Saddles:

  • 4 leaves of romaine, rinsed and dried
  • 1 cup of chickpeas
  • 1 green onion, chopped (white and green parts)
  • 1/3 cup of slivered almonds
  • 1 handful of dried cranberries, finely chopped
  • 1 tsp. of mustard
  • 1 small lemon wedge
  • 1 sprig of fresh rosemary (optional)
  • a few pinches of salt and pepper



  1. Pour the chickpeas, green onion, almonds, and cranberries in a bowl. Stir until the ingredients are evenly mixed up.
  2. Finely chop the fresh rosemary and sprinkle it in the bowl.
  3. Scoop the mustard into the bowl, and squeeze the lemon wedge over the bowl. Stir until all the ingredients are lightly coated. Note: the mixture will still look a bit dry, but upon tasting it, you’ll notice a soft lemony-mustardy flavor.
  4. Put the salad into the tupperware. Spread the salad, so that it is in one even layer. Prepare a piece of parchment paper in the shape of your container, and lay it over the salad.
  5. Place the romaine saddles on top of the parchment paper, and then lay the spoon on top of the romaine.
  6. If you have room, use the free space to pack a piece of fruit (half a banana, orange slices, apple wedges) in a bag. If you don’t put the fruit in a bag (especially banana), the fruit and salad flavors could mingle unpleasantly.
  7. Cover the tupperware.



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