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October 2nd, 2010 · 1 Comment

I may have mentioned sometime in August that Dan has made the decision to eat vegetarian.  No expectations for the rest of us, but that’s his deal.  And for about a month that’s how I thought of it, and explained it to others: “My husband is eating vegetarian.”  “My husband has decided to be vegetarian.”  It was hard.  It felt like making extra dinners all the time (even though I wasn’t, and Dan adamantly opposed my doing so), and it felt like learning to cook all over again.  It felt stressful to try to make sure of adequate protein for my growing children, and adequate iron for all of us, and I didn’t like any of it.
Then a couple of weeks ago, some switch flipped in my head, and the phrasing became “My husband is a vegetarian.”  It’s not a game, it’s not a masquerade, it’s not temporary — and somehow that changes the whole ballgame.  I’m still kind of learning to cook again, but I’m also learning that it’s OK to get takeout pasta and have them put chicken on top, as long as Dan’s portion doesn’t have chicken on the plate.  It’s about balance.  We’re learning.  But it’s easier somehow to accommodate someone who is a vegetarian than someone who is playing at it.

All that aside, one evening last week we enjoyed Greek pita pizzas from The Six O’Clock Scramble for dinner, and I needed an additional protein source.  Here’s a recipe for a garbanzo salad that I threw together (all amounts are estimates - I just eyeballed it):

1  (15 oz.) can garbanzo beans/chickpeas, drained and rinsed

1/4 red onion, chopped to about 1/4″ pieces - maybe 1/3 cup
1-2 oz. feta cheese, crumbled
about 12 Kalamata olives, roughly chopped
4 Tb red wine vinegar

2 Tb olive oil

about 2 tsp. dried oregano

salt & pepper to taste

Combine beans, onion, olives, and crumbled cheese in a medium bowl.  (Add fresh chopped herbs if you have them - parsley or oregano.)  In a measuring cup or small bowl combine vinegar, oil, dried oregano, S&P; whisk them together and taste, adjusting seasonings as needed.  Toss salad ingredients with dressing.  Cover and chill until serving time.  Serves 4-5.

Easy peasy, and a nice addition to a light meal. Both of my big kids enjoyed this dinner a LOT.

Tags: daily · food · vegetarian

1 response so far ↓

  • 1 Elizabeth // Oct 6, 2010 at 9:33 pm

    As an ex-vegetarian, learning to cook balanced vegetarian meals is a steep learning curve - the garbanzo salad sounds delicious :)

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