Chickpeas were cooked according to a comment whose author deleted it a month or two ago, the dude who posted on here about eating plain unseasoned chickpeas for lunch with hardboiled eggs. So the ratio of chickpeas is quite high, if you like them. Omitted mint, but added penzeys sunny paris [shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf] seasoning to the lemon dressing. Delicious.
> Soak dry beans overnight (Fill until about 2 inches of water is over the beans). Add roughly 1/4 cup of honey to water. Boil (do not cover) beans until all water is gone. AVOID OVER MIXING AND STIRRING. YOU’LL MASH UP YOUR BEANS! Get a large pan ripping hot on the stove and transfer cooked beans to pan. Sear until char marks appear on all sides. Eat cold. EDIT: I make 1.5 bags at a time. Last me a week (4-5 lunches).
i just meal prepped this today! curious how long it will last in the fridge, or alternatively, hold up in the freezer (especially the texture of the vegetables). from my googling it looks like 3-5 days in the fridge is optimal
nakoros
I’ve been eating this for two weeks straight now, and planning to make another batch. I mix it with some arugula or baby spinach
4 Comments
***Jennifer salad, with some modifications***
2 cup uncooked quinoa (bobs red mill three color)
▢4 cups water
▢3 cup cucumber, chopped
▢½ cup parsley, chopped
~~▢½ cup mint, chopped~~
▢1 cup red onion, chopped
▢1 cup roasted and salted pistachios, chopped
▢1 lb dried chickpeas, cooked as below
▢2 lemons, juiced (about 5-6 Tablespoons)
▢¼ cup extra virgin olive oil
▢sea salt, to taste
▢ground pepper, to taste
▢1 cup crumbled feta cheese
Chickpeas were cooked according to a comment whose author deleted it a month or two ago, the dude who posted on here about eating plain unseasoned chickpeas for lunch with hardboiled eggs. So the ratio of chickpeas is quite high, if you like them. Omitted mint, but added penzeys sunny paris [shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf] seasoning to the lemon dressing. Delicious.
> Soak dry beans overnight (Fill until about 2 inches of water is over the beans). Add roughly 1/4 cup of honey to water. Boil (do not cover) beans until all water is gone. AVOID OVER MIXING AND STIRRING. YOU’LL MASH UP YOUR BEANS! Get a large pan ripping hot on the stove and transfer cooked beans to pan. Sear until char marks appear on all sides. Eat cold. EDIT: I make 1.5 bags at a time. Last me a week (4-5 lunches).
https://www.eatingbirdfood.com/jennifer-aniston-salad/ (original recipe)
Ok but how much Jennifer do I put in?
i just meal prepped this today! curious how long it will last in the fridge, or alternatively, hold up in the freezer (especially the texture of the vegetables). from my googling it looks like 3-5 days in the fridge is optimal
I’ve been eating this for two weeks straight now, and planning to make another batch. I mix it with some arugula or baby spinach