The early bird, in search of worm, plans ahead: clean socks, full agenda and a bag stocked with basics — computer, car key, cellphone. Should she leave on time, pop the trunk and drop in bag, she will be pleased. And, should she slam the door to the sound of a lock click, she will be alarmed.
She has filled her agenda with tasks and her bag with tools — all of which are now stowed in the trunk and locked up.
The early bird lets her wings droop. No agenda. No car. No computer. No phone. Not even Uber can rescue the bird without a phone.
Grounded, she takes a walk. She peers at early spring buds and pauses in early spring sunshine.
Back at the nest, she naps. She pulls together a late lunch from fortuitous fridge finds — chickpeas, parsley and lemon. The salad is tasty and sunny, pestered by neither text nor phone call. She smiles. Who likes worms anyway?
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SUNNY CHICKPEA SALAD
Prep: 15 minutes
Makes: 2 servings
2 tablespoons raw pumpkin seeds (aka pepitas)
1 can (15.5 ounces) chickpeas (aka garbanzo beans)
1/2 cup chopped fresh tomato
1/2 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil
1 small clove garlic, crushed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Roast: Heat oven to 400 degrees. Spread pumpkin seeds on a baking sheet. Slide into oven and roast, shaking now and then, until fragrant and brown, about 5 minutes. Allow to cool.
2. Drain: Open chickpeas and drain, saving liquid for aquafaba duty. Or perhaps you made aquafaba last week and have leftover chickpeas? Even better. Rinse peas and shake gently to dry.
3. Toss: Heap all ingredients into a big bowl. Toss well. Enjoy at leisure.
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