If there’s one thing you know about me by now it’s that I love to cook with chickpeas.
Last week I learned something new in culinary school. Well, I learned a lot of things but this was a cool one.
This is such an easy salad that is perfect to make a few days ahead and enjoy all week, or pack in lunch boxes. Even the avocado keeps well in the fridge after a few days.
REPEAT: NOT PREGGO.
If you only make quinoa one way this Summer then this should be it.
Miles and I just got back from a few weeks in Nicaragua. We surfed. We napped in hammocks. We ate rice and beans. We had such a rad time.
While we were gone I did some brainstorming for SEA SALT, so get ready for some new recipes that I promise will make your summer both delicious and relaxing.
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.
So like many of you, Miles and I were feeling a little mmm.. how you say… heavy? after the holidays and we decided to do a little “cleanse” of our own. In my opinion that if you exercise daily, and eat right proportions that there’s no need to do diets or “cleanses”. If you’re happy and able to move around the way you want, then I think its all good (isn’t that what life is about? who has time to watch every little thing that goes in their mouth?).