Hardy Breakfast, Light Lunch

When our guests were here Sunday morning, I broke out VwaV and thew together some Baking Soda Biscuits and Tempeh Sausage Gravy. Very easy, very tasty. I first thought that the biscuits could use a little something, maybe a tad more salt? As the veg shortening in the reciope adds no flavor and they're a tad bland. Granted, a little of the scrumptious gravy made me throw that notion out of my mind. This pic is from this morning, as leftovers are just as yummy, with some fresh cut canteloupe.
While enjoying my breakfast I spent some time organizing a folder I keep of jotted down and printed out recipes. I came across one that I made all through the beginning of summer and hadn't made since. It is a favorite amongst everyone whenever I add it to the mix of any potluck or bbq gathering. I can't remember where I got the recipe from, but it's listed below.

Super Fresh Chickpea Salad

1 can chickpeas, drained and rinsed
1c. loosely packed flat leafed parsley leaves, chopped
1c. grated carrot
1/2 c. sliced radishes
1/2c. sliced green onions juice of one lemon (or three Tbs lemon juice)
1 tsp. coriander
sea salt and fresh ground pepper to taste
4 Tbs olive oil
toasted pine nuts or tofu 'feta' cheese (optional)

Place 1/2 chickpeas in a bowl and mash with potato masher or wooden spoon until they are a coarse paste. Toss in remaining chickpeas, parsley, carrot, radishes, and green onion. Stir to combine. Whisk together lemon juice, coriander, 1/2 tsp sea salt, few generous grinds of black pepper. Continue whisking while adding olive oil in steady stream (i think that the original recipe called for 6Tbs oil, but I use 4 and it works out great!). Toss salad with dressing and season (if you like, but i never need more salt) to taste with salt and pepper. Top with pine nuts or 'feta'. This is such a simple salad with a wonderful flavor. It's a great side (serving 6-8) or, as I had it today, a fantastic meal (serving 4)!