Pantry meal today

Chickpea salad, crostini, yogurt dill sauce, Cole’s smoked trout!

Chickpea salad: one can chickpeas drained and rinsed, cherry tomatoes halved, spinach leaves chiffonaded, cucumbers sliced thin, lemon juice and zest, grated or minced garlic, herbs, evoo

Yogurt dill sauce: Greek yogurt, dried dill rubbed between your fingers, grated or minced garlic, lemon juice and zest, evoo

The salad and the yogurt sauce are best when you stick them in the fridge for a few minutes to let the flavors meld and develop. You could use a premade vinaigrette for the salad too but I wanted something more fresh and minimal tasting. I feel like it kinda needs some feta but I didn’t have any lol still good though!

Crostini is from Whole Foods, and I just sprinkled some lemon zest on the trout! Enjoy!