Out-of-practice home cook took about 25 minutes to make this, but I would expect it to be no more than 15 minutes next time.
Eating just 1-2 servings and anticipating leftovers.
Changes:
0. Used Red Wine Vinegar, EVOO, Himilayan Salt, very little fresh ground pepper
1. Red Cabbage instead of Lettuce
2. Added 1/2 tsp fresh lemon juice to sauce
3. Eating in a 10” wheat flour tortilla instead of pita
4. Drizzling the dressing over the veggies after added into tortilla to make leftovers better.
Initial thoughts:
1. I added lemon juice to the dressing because it tasted bland. I could also have added more pepper (which I didn’t consider at the time, despite being in the recipe). The dressing is good, but this was a bit more lemon juice than ideal. Maybe 1/4 tsp or 3/8 tsp.
2. The dressing is VERY runny. If eating in a tortilla (or other mostly non-absorbent bread), either do something to thicken it or deal with liquid running out of the tortilla as you eat. (If you eat over a bowl like a goblin, you can pour the dressing back through several times. Kinda fun, tbh.)
3. It’s kinda difficult to use my Himalayan salt for this. I ran out of bowls so I wasn’t able to measure the salt as it grinded through the cap of the container. I caught it in a lid and poured into my 1/2 tsp spoon.
4. This is primarily a SALAD by composition. There is only 1 cup of chickpeas (most of a can, would probably round up to one can next time). It tastes pretty good (fresh and crispy, but possibly influenced by my red cabbage) and would go well for a light meal (or pair with a side dish to add more calories).
5. As a salad, seems pretty reasonable to keep for leftovers, as long as it isn’t dressed. (Hopefully I’ll remember to update after eating leftovers.)
6. My second burrito was very lightly topped with dressing to minimize runoff. I kept the dressing in a small bowl and used a spoon to apply it right before taking a bite. It was really good. I am considering what other sauces would go well as a topping.
7. 2 burritos was satisfying for me
