I may need to rename my blog, since I recently became vegetarian for health reasons, but that’s another day’s problem.

Today, I want to share a recipe I just made for a quick lunch, that was delicious, filling and most importantly, SIMPLE.

I whipped this up after church for me and Andrew as a main dish, so it serves two to three as a hefty main and four to six as a side.

Ingredients:

For the salad: cup chickpeas, 1 cup cup pearled couscous, 1 bag boil in the bag golden quinoa, 2 cups shredded or thinly sliced cabbage, 1/4 diced red onion

For the dressing: juice of 1 small lemon, 1/4 cup of tahini, 1/4 cup of maple syrup, salt and pepper to taste.

Prepare couscous and quinoa according to package directions. For added flavor, I like to replace water with vegetable stock.

Add chickpeas, couscous, quinoa, cabbage and onion to a large bowl and set aside. In small bowl, combine lemon juice, tahini, maple syrup, salt, and pepper. Mix well and pour over salad. Stir everything together well and serve.

Variations: 1. add mozzarella pearls and halved grape or cherry tomatoes; 2. add crumbled feta, marinated roasted red peppers, and kalamata olives; 3. Add chopped eggs and sunflower seeds. 4. Add whatever you want! Make it your own for a go-to easy lunch

Ingredients: