Not only was this week the fifth Sunday of our Advent season, but it also marked two Saint’s Days in our family, both Buster’s and mine. We both celebrate on the Sunday the Church remembers the forefathers and foremothers of Christ. We also share this day with many parishioners including the Godparents of Snuggle Bunny and Little Man. Needless to say it is a busy day for our family.
We managed to squeeze our Advent readings and a nap between Liturgy and a fastworthy graduation party at a friend’s house that day.
The theme for that week was repentance. It was fitting and timely for the week as we prepared for Confession leading up to the end of the fasting season.
Throw in last minute preparations for get togethers with each side of our extended family, and there wasn’t a spare moment for blogging in the whole week and a half leading up to the Feast of the Nativity of Our Lord.
I planned simple meals for that week. Many of them I’ve already shared. I made Vegan Burritos using pink beans. We tried baked potatoes and cashew sauce. Only this time we used white potatoes and cranberry beans. While it was filling and the kids had no complaints, I do prefer the recipe as originally posted.
Then there was this salad. I found a great sale on Beanitos, so this meal was easy using cooked garbanzos straight out of our freezer.
Crunchy Chickpea Avocado Salad
3 cups cooked chickpeas, drained
2 avocado, diced
1 small can sliced or minced black olives, drained
1/2 tsp ground cumin
3-4 Tbsp rice vinegar or white wine vinegar
Drizzle Olive oil (optional)
Salt to taste
1-2 Tbsp minced parsley or cilantro (optional)
Crumbled corn chips or Beanitos
lettuce for salad
Mix all but the chips and lettuce in a bowl. Let sit 20 minutes or so to marinate.
Put a bed of lettuce on a plate and crumble corn chips over salad.
Spoon chickpea mixture over salad.