Chick Pea Salad...

This is another one of those recipes that must be renamed.  This is originally called Mock Tuna Salad.  I don't like saying something is 'mock' because it makes it seems 'less than' somehow.  Chick Pea Salad is great in its own right!

Chick Pea Salad

a recipe from Jennifer Raymond

1 15 ounce can chickpeas, drained
1 stalk celery, finely chopped
1 carrot, grated
1 green onion, finely chopped
2 teaspoons vegan mayonaise
1 Tablespoon sweet pickle relish

Mash the chickpeas with a fork or potato masher.

Add the remaining ingredients.

Serve on bread or with veggies and crackers.

Notes:
This can be tweaked the same way one would tweak tuna salad.
If vegan isn't an issue this works with Miracle Whip or mayo.

Kale Crisps...

Every time I make these I search the web and wonder which recipe I used.  Hopefully placing it here will help with that.  The web has many recipes and all have a slightly different take...here's ours.

Kale Crisps

a recipe inspired by the web

kale
olive oil
salt (we use kosher salt)

Wash the kale, remove the stems and slice or tear into big-ish pieces.  Hit the kale with a little bit of oil and a tiny bit of salt*.

Bake at 375 degrees until crisp.  Start checking at 10 minutes or so but be patient and wait for them to be truly crisp, not chewy.

Notes:  It is easy to use too much oil and too much salt.  One recipe suggests salting after they are baked and I think I will try that next time.  (*Update:  salting after baking works.)   In the different recipes the oven temp varies from 300-475.  The kale shrinks and two trays can be snarffed quickly, plan accordingly!