Cooking on the Road
Chickpea Salad
Ingredients:
- 1 can (15 ounces) of chickpeas
- 1 cucumber
- 1 cup of cherry tomatoes
- 1/2 cup of feta cheese
- 2 tablespoons of olive oil
- Juice of 1 lemon
Instructions:
- Start by draining and rinsing the chickpeas under cold water.
- Peel the cucumber and chop it into bite-sized pieces.
- Halve the cherry tomatoes.
- In a large bowl, combine the chickpeas, chopped cucumber, halved cherry tomatoes, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil and lemon juice to make a dressing.
- Pour the dressing over the salad and toss gently to combine. Serve immediately or store in a cool place until you’re ready to eat.
One-Pot Pasta
Ingredients:
- 6 ounces of pasta (your choice, could be spaghetti, penne, etc.)
- 1.5 cups of tomato sauce
- 1 clove of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of Italian seasoning (or a mix of oregano, basil, and thyme)
- Salt and pepper to taste
- 2 cups of water
Instructions:
- In a medium-sized pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Be careful not to burn the garlic.
- Add the pasta, tomato sauce, and the water to the pot. Season with Italian seasoning, salt, and pepper. Stir to combine.
- Raise the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Let the pasta cook for about 10-15 minutes, or until the pasta is cooked to your liking and most of the liquid has been absorbed.
- Adjust seasoning if necessary, then serve hot. Enjoy your one-pot pasta!
This meal is perfect for a quick and easy dinner while on the road. Feel free to add any additional ingredients you have on hand, such as vegetables or protein.