I love food! Sometimes I can enjoy cooking, but I’m definitely not one of those people who loves to be in the kitchen all day. In fact I quit cooking professionally because of the stress and lack of passion for it, among other reasons. I do however try to make most of my meals at home to save money and eat healthier. While I’m not strictly vegetarian, I have been experimenting with vegan and vegetarian dishes to lower my meat consumption and environmental impact.
One thing that has always been more challenging for me is to come up with good foods for hiking lunches. I’m also gluten free, so if you have ever experienced the gluten free bread options available you will know that they are usually more crumbly and dense. Not so fun for trying to bring a sandwich on a day hike! Toasting usually improves the texture, but on a hike I don’t really have the option of bringing a toaster with me! Can you imagine? Haha!
One recipe that I’m super impressed with and have been making quite often lately is this Lentil Chickpea Salad, that can be used as a sandwich spread or as a dip with crackers or chips. On hikes it works really well with some rice chips and is quite filling. Because of the lentils and chickpeas it also has quite a bit of protein, just what you need when working your muscles climbing mountains or slogging through brush! It’s also great to bring camping as an easy dip or for sandwiches or wraps. I found it on Pinterest, linked to the I love Vegan website, which is also where I found the image. Here is their recipe with a few of my own little tweaks. The original recipe can be found here.
Please note! This recipe was added before I switched to a keto diet. This is NOT keto friendly.. but it is deliciously vegetarian!
I tend to double this recipe and it makes quite a bit! Eat in a wrap or sandwich or serve with chips or crackers and hit the trails! Enjoy!
~ Natalie Rose