Happy Independence Day!!
The deer above is what we saw when we got to the peak of our hike today at the Blue Hills in Milton, MA. It was fantastic! S/he just bolted past, enough time to grab a few quick shots with the camera!
We hiked to the top of one of the hills with friends after walking around for a few hours. We planned in advance to eat lunch on top. So, we needed a travel easy lunch to bring with us. A house favorite is the Chickpea “Tuna,” so that is what we brought. It’s essentially just how I used to make tuna salad when I still ate it. It’s delicious and easy to pack.
Chickpea Salad
Ingredients:
- Can garbanzo beans
- 1.5 Tablespoons of vegan mayo (I use Vegenaise)
- 1.5 Tablespoons of Dijon mustard
- Pepper to taste
- Salt to taste
- Garlic powder to taste
Directions: Mix it all in together!
The measurements are approximately what we used for one can of chickpeas. Unless I am baking I tend not to be specific, I just throw things in. To add a bit more flavor, we brought slices of pickles, tomatoes and avocado, with some lettuce. As a snack to go along with lunch we chose the snap peas and radishes from our CSA. It was thoroughly enjoyed as we sat in the sun with a view of Boston.
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