Let’s be honest with one another. Salad dressing it the best part of the salad.
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.