Lennon is definitely not one of those picky eaters I hear so much about but there is time still for her to move into that dreaded realm. She does, like all of us, have favourites. One of her favourites is pasta salad and while it is full of nutritious goodness, I try to vary her intake beyond pasta. I'm sure a lot of other people would gorge themselves on carbs all day, but this recipe is a yummy solution to getting protein, veggies and a wallop of flavour. Plus, it takes all of 20 minutes to make and can be stored in the fridge for up to 3 days.
1 32oz can of garbanzo beans (chickpeas) drained and rinsed
2 large carrots, washed and grated
2 pieces of celery, washed and chopped
2 pieces of green onion, washed and chopped
1 clove of garlic, minced
6 tbsp of olive or vegetable oil
1 tbsp of balsamic vinegar
1 tbsp of dijon mustard
1. Put all of your veggies and chickpeas in a large mixing bowl.
2. In a small bowl, add all of your sauce ingredients.
3. Stir the sauce using a wooden spoon until it becomes a thick, brown sauce.
4. Pour the sauce over the chickpea/veggie mixture and combine.
So easy it is fool proof and perfect for mamas, toddlers, papas, bachelors, even my rabbit likes it!