Gripe and complain...what's why I blog, isn't it?

Stupid eight o'clock meetings have resumed.  That's eight P.M., not a.m.  Which means dialing in from home.  Could be worse....

No, it couldn't.

So, on Sunday I slipped in a vegan dish that wasn't in TCSC.  Chickpea salad from Vegetarian Cooking For Everyone. 

A little too much olive oil--depending on who you're talking to--but excellent.  I used dried mint and dried parsley, which may have compromised the flavor a little, but, as I said already, excellent.

My only quibble is that all of the ingredients are different sizes and it's hard to pick up on a fork.  How would it be if you split or quartered the chickpeas and then cut the roasted red pepper into half-inch cubes?  Better, I think.