Garbanzo Beans & Chicken
Posted
Sun, 02/06/05
Yesterday for lunch I had a mushroom-Swiss burger from Dairy Queen. I felt sluggish for the rest of the afternoon. I should know better to eat fast food. However, I go awhile without it and forget what it does to me. I wasn't ill per say, but the lack of energy and general lethargy was enough to send me looking for a healthy alternative today.
I prepared baked chicken for dinner, using McCormick Bag 'n Season with cut potatoes, carrots and celery. I also decided to make a cold salad consisting of garbanzo beans and other fresh vegetables and seasonings. I kept track of the ingredients for a change and the recipe is as follows:
Garbanzo Salad with Creamy Dressing
3 cans (15-1/2 oz. each) low-sodium garbanzo beans, drained
Drain the canned garbanzo beans. Prepare the carrots, green bell pepper and cabbage; blanch together in boiling water. Drain. Return the carrots to boiling water and cook for about five minutes, just until softened. Drain; then run cold water over the carrots. In a large bowl, mix the garbanzo beans, purple onion, celery, olive oil and red wine vinegar. Add seasonings and stir. Add the carrots, green bell pepper and cabbage to the mix; blend well. Stir in the pecans, mayonnaise and yogurt; mix well. Cover and refrigerate for about two hours; serve cold.
The result was scrumptious. Wilbert, never one for healthy food, also enjoyed the salad. However, near the end of the meal I watched in horror as he took skin from the baked chicken and spread it out on a piece of bread. This was his extra "side dish."
I could never eat that way. Although I attempt to get him on a healthy track, he always manages to slip in a serving of artery-hardening food. Short of locking him in the cellar, I don't know what else to do. At least he had a nice portion of my healthy salad.
Tags: Salads
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