Today, I’m participating, in Food Bloggers Against Hunger. A movement organized by Nicole of The Giving Table, in response to the movie A Place at the Table. Today 200 food bloggers are sharing budget-friendly recipes to raise awareness about hunger in America. There is plenty of food in this country, yet most don’t realize (myself previously included) that 1 in 4 kids don’t know where their next meal will come from.
One of the main points of the film is that hunger and obesity in this country go hand in hand. Ingredients that make up unhealthy processed foods (corn, soy, wheat) are highly subsidized. Which makes the foods we should be eating—fruits and vegetables—more expensive and less available than the chips, sodas, etc.
Having said all of that, I’m grateful that hunger is not something I’ve personally had to face. Growing up, my mom, while frugal, cooked from scratch and packed my lunchbox before school each morning. Processed food barely existed to us.
Nowadays, I can get a little spend-ey on fancy ingredients, but today I tried to rein it in and share an equally tasty, healthy meal that costs around $4. (an avg. family gets $4/day to spend on food stamps). I didn’t do the exact math – it’s hard to quantify a splash of olive oil, a bit of dijon, and some leftover veggies – but I did learn that $2 buys approximately one pound of dried chickpeas, which is around 5 cups cooked! My best cost saving advice: explore your bulk bins.
A quick call to action: Take 30 seconds to fill out this form which sends a letter to Congress asking them to support anti-hunger legislation.
To learn more about this topic, visit NoKidHungry.org
Lemony Chickpea Salad
serves 2 for dinner, 3 lunches, or 4 people as a side dish
- 2 cups chickpeas (cooked and drained)
- 1 teaspoon dijon mustard (or more, to taste)
- a few tablespoons olive oil
- 1/2 teaspoon, or so, dried cumin
- juice & zest of 1 small lemon
- generous pinches of salt and pepper
- 2-3 radishes, chopped
- few handfuls of chopped crunchy lettuce (such as romaine)
- 1/4 cup chopped scallions
- a few pinches of red pepper flakes
- In a large bowl, mix together chickpeas, dijon mustard, olive oil, cumin, lemon, lemon zest, salt and pepper. For best flavor, let that all sit together for at least 30 minutes in the fridge.
- Toss in the rest of the chopped veggies. Taste and adjust seasonings -- adding more salt, pepper, lemon, dijon, to your liking.
- Can be stored in the refrigerator for a couple of days.