NEW VIDEO: Chickpea + Strawberry Summer Salad (on Steelstacks Live!)

Once again my pals at Steelstacks Live! and Greenleaf Productions let me do some cooking with Jon Lunger.

Jon is a goofball but also just gave one of the sweetest, nicest, most flattering write-ups about me over on the webpage. You can see it here. Bring tissues, it’s so nice. People are lovely, aren’t they?

Annnnd for the video:


  • chickpeas (2 cans, or about 3 cups cooked)
  • 1 cup sliced strawberries
  • olive oil, enough to coat salad lightly
  • about 1/3 cup chopped flat leaf parsley
  • 1 bunch scallions/green onions, chopped
  • 1-2 Tbsp. dried mint
  • juice of 2 medium lemons
  • sea salt and fresh cracked pepper to taste

Seriously, these are the directions: Add the chickpeas and strawberries to a mixing bowl. Coat lightly in olive oil. Add remaining ingredients and mix. DONE! EASY!

You can garnish with some whole strawberries or parsley sprigs to make it look extra beautiful.

Save the Kales! on Steelstacks Live! Exclamation points!

DINNER IMPROV: Minty Green Chickpea Salad

Now that I’m cooking full time (see: constantly; always) I go to the markets about 4-5 times a week. The “Tuna Safe Tuna” is arguably my most popular dish, and it calls for a ton of fresh produce. I’m getting to make friends with the folks who work at the markets I often go to, and last week one of them (I forget her name, but thank you!!!) gave me an idea for this simple salad.

Sometimes recipes are so EASY. When you read it and think about it, it can seem like, “Oh, of course that will taste good, why didn’t I think to put it together like that?” This is one of those recipes.

This is so fast! You can throw it together in about 5 minutes. If you find yourself going to any spring picnics and need a last minute dish, make this. It’s really hearty (I’ve been eating is as a main course), healthy and inexpensive.



  • 2 cans of chickpeas, drained (or equivalent amount if cooking dried beans)
  • 1/2 medium red onion, diced small (*you may also use shallots in place of red onion)
  • the juice of 1 lemon (use a fresh lemon, not a plastic lemon!)
  • 1/2 bunch of flat or italian parsley, chopped by hand or a food processor (it will be about 1/4 cup finely chopped)
  • 1 Tbsp dried mint
  • olive oil (use a good quality oil if you have it)
  • salt and pepper to taste
  • cooked carbohydrate or whole grain of choice (*optional)
I found these really neat pasta thingies at the Indian Market this week, made of potato starch and flour. Think firm gnocchi but in a wheel shape. I boiled them and let them cool. You can omit this type of ingredient, or use anything of choice like pasta, rice, wheat berries, amaranth, etc…
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…or as I like to call them “Hey Potato, Quit Making All That Racket”s
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Add grain or carb to a large mixing bowl along with chickpeas, onion, and the juice of a fresh lemon.
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Add fresh parsley to a food processor, or finely chop by hand. Add this and the mint to the bowl, along with enough olive oil to coat everything. If you have a “fancy”, good quality olive oil that is better than your standard cooking oil, this would be the time to use it.
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Mix everything together, and add salt and pepper to taste. Once plated, you can add the zest of the lemon you used for some added color and flavor, or for a garnish (as shown).
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Really, that’s it!
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This recipe is easily doubled. You can also cut all ingredients in half for a smaller amount, though I don’t recommend that at all because this is delicious and keeps well in the fridge for a few days. You will never want to run out.
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