#and now in the tags I shall give the recipe minus most measurements because it’s like all vibes based
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hello & welcome to Your One Unemployed Friend On A Random Weekday of Summer Break. today’s highlights include: cleaning the livingroom coffee table, applying to 1 (one) job, going to the grocery store for just arugula & parsley, almost washing the car, & making a dopeass salad in which I ate an entire cans worth of chickpeas
#and now in the tags I shall give the recipe minus most measurements because it’s like all vibes based#first make crispy chickpeas. can be done in the oven or air fryer. here’s air fryer directions:#rinse & dry a can of chickpeas. coat in 2 tsp olive oil & airfry for a total of about 12-18 mins until desired crispness#while they’re cooking make sure you pause to shake them around every 5 mins or so to cook n crisp up evenly#once done take them out. coat with like another tsp olive oil. season with salt pepper tajin paprika and lemon pepper all to taste#let sit until cool while you prep everything else#I forgot you should also cook rice first & put in the fridge to cool#my rice was already ready in the fridge so I forgot that was a step#next chop veggies & stuff- bell pepper. tomato. green onion. parsley. mix together in a bowl#to that bowl of veggies add olive oil & salt & pepper & paprika & garlic powder & onion powder. mix altogether#then in a salad bowl put as much arugula & rice as desired. add your veggie mixture. & add your crunchy chickpeas#top with olive oil & lemon & lemon pepper#everything is to taste. do not worry about measurements. we don’t need those round here.#enjoy#WAIT I FORGOT CUCUMBER#chopped cucumber should be in with the veggies! important!!!#also I topped with some nutritional yeast as well for funsies#ok that is all#thank you goodbye
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