I was sick yesterday, and we ended up eating leftovers for dinner. That’s even cheaper than I planned, so, score one for us.
I feel like I should warn you that 85% of the food I’ll be making from now until, I don’t know, September, will be __________ Salad. Or ___________ Salad with ___________ and ____________. I love a main dish salad, and it’s usually about 15 degrees too hot in the apartment to do anything else.
So, tonight, we had Potato Salad with Chickpeas, from Vegan Italiano, which I love but haven’t used in awhile. A while? Awhile? As far as I can tell, the only thing that’s bad about this book is that it doesn’t involve cheese (and yes, I understand why). Easily remedied, so it’s a winner.
I truly hate traditional potato salad. I am physically repulsed by mayonnaise, and most of the potato salads of my youth had a ton of it. But I love potatoes, so I started trying new combinations last year. This is a really good one, with a light red wine vinaigrette dressing, some red onion and tomato, and chickpeas for protein. I give the chickpeas two thumbs way up, as they take something usually relegated to side dish status and move it into the realm of the main dish. You could have it as a side, or as part of a meal, but I like to go whole hog. The recipe indicated that this was 6-8 servings, but since it was in the side salads chapter, I estimate 3-4.
Even with that adjustment, it still made a fine showing in the cheap department, especially for something with so much produce:
1.45 lb little new potatoes @ 1.29/lb = $1.87
.75 lb tomatoes @ 1.99/lb = $1.49
1/2 red onion @ .89/lb = $.49
1 cup of chickpeas (cooked from dried @ 2.68/lb) = $.45
and some pantry staples (red wine vinegar, garlic, salt, pepper, olive oil)
grand total = $4.30
That breaks down to $1.08 per serving if you serve 4 and $1.43 if you serve 3. Not bad, either way. Though, if we stretch it to 4, we’ll beat the current record of $1.15/serving from Monday.
Us: 2. June: 0.