Monday, 10/24/20

Got off work a little early, and it is a good thing, as tonight's dinner took longer than anticipated. I made baked chickpeas with pita chips (from SK) in order to use up some leftover pita Jason made. Well, then I ended up having to buy chick peas, parsley, cucumber and tomatoes to make the dish, so it was a bit of the tail wagging the dog. When I started cooking, I quickly realized that there were THREE sub-recipes. None of them took that long, but it adds up! A little tomato-cucumber salad (I added feta), yogurt with tahini and lemon, plus the pita chips. Other than that, this was really good! The chips get a little chewy/crunchy with the chick peas on top, and the salad  added a nice bright crunch. I sprinkled the pita with za'taar before baking, but I am not sure if you could tell, what with all the other flavors. Jason and I really loved this; Carter was only meh.