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After a disastrous Monday evening that included cooking a vegetable lasagna that gagged me, I wasn’t anxious to run out and spend more money on food, but knew that I would need something filling to get me by for the next couple of days. Chicken wasn’t an option, since Suzana and I ate my remaining chicken breast with some homemade Caesar salad dressing and lettuce. But I did have a jar of dried chickpeas, begging to be turned into something more creative than hummus. And the new mint plant I bought at the market this week was calling out to me as well. And surely there had to be another use for the cheesecloth I spent the better part of Monday afternoon trying to locate (three stores, two bus fares, and a pharmacy later, I had the cheesecloth needed to make ricotta cheese). So from these inspirations, this recipe was born. And the best part: not only did I not gag on it, but I actually really enjoyed it, and would definitely make it again. It was filling, tasty, and cheap. And it was assembled in just a few minutes!

Minted Pea Salad

1 cup frozen peas, thawed
2 cups cooked chickpeas
1 small carton solid yogurt or Greek yogurt
zest of one lemon
1 scallion, chopped
5 mint leaves, chopped finely
Salt and pepper to taste

Place yogurt in cheesecloth, put in a sieve over a bowl, and let drain for 15 minutes. Toss in remaining ingredients, season to taste, and enjoy.

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