TGIF! Looking forward to our last weekend before school starts for my kids on a year-round schedule. We’ve had 4 weeks of fun and I know they will want to blow it out this weekend with lots of pool time, ice cream, and probably a trip to a favorite pizza or Mexican restaurant. When I know “crazy” is coming, it helps to stock my fridge with quick, healthy options to grab on the way to the pool or for a fast lunch. I like to make a salad that will last all weekend and be sure to have plenty of fruit on hand.
The challenge for the weekend is two-fold. First, take a few minutes to prepare or shop for some easy, healthy options. I love this cold chickpea salad recipe. I have to run out this morning for more tomatoes but I promise to make it today and post a picture. It is super easy and you can be creative and add whatever other chopped veggie you’d like. The second part of the challenge is to look ahead to your weekend and see where you can carve out at least 30 minutes of time for yourself. If you can find an hour, even better. Sneak off to the hammock, coffee shop, closest park. Take a book or take nothing at all. Just be. Breathe. Observe. Enjoy!
Cold Chickpea Cucumber Salad
2 pints grape tomatoes, sliced in half (of course, any variety will work!)
2 15 oz can chickpeas, rinsed and drained
1 large cucumber, peeled, quartered and sliced
1 cup snipped fresh cilantro (or 3 cubes frozen Trader Joes cilantro, microwave for a few seconds, mix with a drizzle of olive oil and add to bowl)
1/2 cup finely chopped red onion
juice of 1/2 lemon
6 T olive oil
4 T red wine vinegar
2 tsp coarse kosher salt
1 clove garlic, minced
Toss everything together and chill for at least an hour. I like this salad even better the second day when all the flavors have really mingled.
Be back later with a photo!