Ugh! Half our family is sick over here 🙁 Lots of snuggles, movies, and tea happening in our house. Something is definitely going around and kids are little germ factories. The worst is your kid goes through it first and but there is this impending sense of doom that in exactly two days you will be experiencing the same damn thing.
This past weekend I hopped into the kitchen and made this chickpea salad. It’s so easy, packed with different flavors and textures and healthy! It’s one of those recipes that I just didn’t make enough of and left us wanting more.
Something that I definitely want to do this year is try to eat better meals throughout the day. Since becoming a mom I’ve noticed that a lot of days I forget to eat lunch. Then the kids will go down for a nap, I’ll have a moment of silence and I’ll suddenly be hit with this ridiculous, stomach-grumbling starvation.
I’ll march into the kitchen and proceed to eat three granola bars. Not good! I’m so focused on getting my kiddos to eat and keeping up with their schedule that by the time I do actually get the time to myself to prepare something, I’m exhausted. I want to start having lunches on hand that can easily be grabbed or prepared.
This is a throw together salad that takes 5 minutes tops. So easy and delicious, I want to make it everyday. I love making “salads” whose main base isn’t leafy greens. I mean, I love leafy greens. But these non-leafy salads are fun in an offbeat kind of way.
So, here’s what you do:
Place your chickpeas in a skillet over medium heat with the avocado oil. Sauté for about three minutes and then add the chopped sun-dried tomatoes.
Cook for another couple minutes and then transfer to a bowl. Top with goat cheese, avocado, pine nuts and some micro greens!
Dig in!!! This could make a good mason jar salad that you could pack for work/school!
- 1 can chickpeas (15 oz.), drained and rinsed
- 1 tablespoon avocado oil
- 1/2 cup sun-dried tomatoes, chopped
- salt and pepper
- 1 avocado, cubed
- 1/4 cup pine nuts, toasted
- 2 oz. goat cheese
- handful micro greens
- Place your chickpeas in a skillet over medium heat with the avocado oil.
- Sauté for about three minutes and then add the chopped sun-dried tomatoes.
- Cook for another couple minutes and then transfer to a bowl.
- Top with goat cheese, avocado, pine nuts, and some micro greens!
- Serving Size: 2
- Calories: 609
- Sugar: 12g
- Sodium: 561mg
- Fat: 37g
- Saturated Fat: 8g
- Unsaturated Fat: 25g
- Carbohydrates: 56g
- Fiber: 13g
- Protein: 23g
- Cholesterol: 13mg
Let me know how you like it! What are your favorite quick and easy meals to make during the day? xo