Crispy Chickpea Salad with Fresh Herbs
I always have two kinds of fresh herbs in my fridge. (more…)
I always have two kinds of fresh herbs in my fridge. (more…)
I spent today at jury duty.
If that wasn’t already bad enough… they played Marley & Me in the waiting room.
I should have called my blog “The Quinoa Queen”, I blog about it so much.
Or “The Mushroom Queen?” Or maybe not….
Aren’t we all just looking for something else to put hummus on?
Living in Southern California we eat tacos for dinner 7 times a week.
The rest of our meals are fresh kale juice with wheatgrass.
Spring has arrived in the OC, meaning the temps are in the mid-70’s again.
Wait, they always are…
DON’T BE HATIN’, HATERS.
The best thing about living in a location that is warm all year round is that we get a lot of visitors!
I made this salad for the first time last summer while Miles was off surfing in Sri Lanka with his bros, and it was so good I literally ate it every meal. The first time I made it I was inspired by another recipe I had come across, but since then I have made this so many times that I have altered it to become my own. The flavors get even better when it sits for a day or two, and it is a perfect cold salad packed with protein, veggies and the most delicious dressing of all time.