You, as vegans, don't need me, as a vegan, to tell you vegans the wonders of the chickpea. That would be preaching to the choir. They're great. Instead, I'll show you my super chickpea day:
Lunch leftovers from last night's VYY Golden Chickpea and Artichoke Salad, with baby tomatoes. (I just found out that Vegan Yum Yum is next at the plate for Lindsay's cookbook club and I am quite excited. Get yr copies on reserve now - it starts in two days!)
Roasted chickpeas: tossed with olive oil, coriander, cayenne pepper, and curry powder. Roasted in a 400* oven until crispy. So good! These added a nice flavor and texture when thrown on top of a (very beety) salad:
All hail ye, mighty chickpea.
One other thing I loved today was fresh-pressed juice from Liquiteria: All Greens (romaine, kale, spinach, celery, cucumber, parsely) with apple, lemon, and ginger. Oh MAN! That place is great. I'm doing a raw into liquid fast next week in preparation for Easter and I am STOKED if it means Liquiteria everyday.