After yet ANOTHER cookie fail, I’ve decided to leave it to the experts.
The bakers. The people who can actually whip up a recipe and not have it oozing over the sides of the pan. Seriously? SERIOUSLY? Either I’m epically dense or have an unbelievable perseverance that I need to squash immediately. This is clearly a sign from the universe that I should be a healthy dietitian-to-be and not bake cookies.
Instead, I have this fabulously fresh bean and vegetable salad for you. This is what I do best. Vegetables.
PS: The cookie did turn out okay. Mashed together but tasty. However, even though sugar + molasses = brown sugar, sugar + honey = liquid cookies.
Tomato Garbanzo Salad
Adapted slightly from Vegetarian Cooking for Dummies
2 cans garbanzo beans
2 tomatoes, chopped
1/4 onion, finely chopped
2 tbsp fresh basil, chopped
3 tbsp kalamata olives, chopped
1/2 cucumber, chopped
Juice from 1 lemon
1 tbsp red wine vinegar
2 tbsp olive oil
1/4 tsp paprika
1/4 tsp dill
1/2 tsp black pepper
1. Combine salad ingredients.
2. Combine dressing ingredients and add to salad.
3. Refrigerate for 1+ hours before serving.