Supplies
Homemade Cold Brew
- 3/4 cup coffee
- 3 cups water
- Half-and-half
- Sugar (optional)
Crispy Chickpeas
- 1 (15-ounce) can chickpeas
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
Egg Salad Wrap
- 5 eggs
- 3 packets (3 tablespoons) mayonnaise
- 1 packet (1 teaspoon) yellow mustard
- 2 green onions, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 cup shredded romaine lettuce
- 1 teaspoon hot sauce
- 2 (12-inch) tortillas
Passo a passo
Homemade Cold Brew
- In an airtight container, add coffee and water. Stir to make sure all grounds are wet.
- Cover with lid and place in the refrigerator for 12 hours or more.
- Remove coffee from refrigerator.
- Place a strainer over a large cup. Pour coffee through. Discard grounds. Lay a paper towel in the strainer and strain again. Discard grounds.
- Pour into glasses with ice, add half-and-half and sugar if desired.
Crispy Chickpeas
- Preheat oven to 375 degrees.
- Drain and rinse the chickpeas well.
- Pour onto sheet tray lined with paper towels. Top with another paper towel and pat dry.
- Remove paper towel from sheet tray.
- Drizzle with oil, salt and garlic powder and coat by tossing with your hands.
- Place in oven and bake for 30 minutes.
- Turn off oven and keep chickpeas in oven for 1 hour. Do not open the oven. Let cool completely before packing up.
Egg Salad Wrap
- In a saucepan, add eggs and cold water and cover. Bring to a boil. Remove from heat. Let sit for 12 minutes.
- Place in bowl with ice and water to cool. Remove shells while in water.
- In a bowl, chop eggs.
- Add mayo, mustard, green onions, salt, pepper, paprika and hot sauce.
- With a fork, mash until everything is combined.
- Place tortilla on a work surface.
- Divide egg mixture into 2 equal parts.
- Place in the center of the tortilla, top with 1/2 cup shredded romaine.
- Fold 2 inches of each side toward the center, then roll up from the bottom.