Roasted Chickpea Greek Salad

Still trying to use up my lettuce in new ways! I was going to make this in to a wrap of some sort, but I had a veggie sandwich for lunch (Rye bread with cucumbers, lettuce, tomato, avocado, and roasted peppers).  The other day my friend told me about how she roasted some chickpeas, and I got overly excited because I had just bought some, so I knew I wanted to do that today.

Roasted Chickpeas- Set oven to 450. 1 can of chickpeas rinsed and dried. I put them in a bowl with a bit of avocado oil (or oliveoil ), and a bit of salt, pepper, and paprika. Then I  roasted them on a sheet pan for about 15 minutes.


Used this Greek Dressing, but you could make your own or buy some taziki sauce.

My favorite hummus involves black olives, but there are so many great flavors out there now. Homemade hummus is not “hard” but I am the only person who eats it in my house, so I buy it. I always get it at my favorite middle eastern place. SO GOOD! Becca will even eat it with me!

This pita bread is pretty yummy. I toasted it to make some pita chips.


Final salad bowl with some tomatoes from the farmers market, black olives, feta, and cucumbers. I put a dollop of hummus in the middle with the olives on top. Without the pita and possibly the dressing since it comes from a bottle, this is gluten free. I did see a gluten free pita and flatbread at Publix and homemade taziki is not hard to make.

You could also totally add some grilled chicken, shrimp, or lamb if you want! The possibilities are endless with salad 😉


Save the Lettuce!

There is a funny tweet going around that says “Almost left the grocery store without buying a bag of spring mix to throw, unopened, into the garbage in two weeks.”

Lol. We have all been there. Sometimes we do open it for one salad, eat said salad, feel healthy, then forget the rest of the bag. Or you see it staring at you, testing you, looking all fresh still, then you open it and almost throw up, because it smells so bad. Gross!

I bought one of those clam shells with the spring mix in it and decided to really for reals use this lettuce for the next few days and not throw any bad lettuce! I used some last night, so I thought I would continue the trend and challenge myself with new ways each time on what to do with the lettuce, besides an obvious side salad.

Tonight I came home from Pilates and made myself a salad, but added in some fun ingredients aside from just mushrooms, tomatoes, and cucumbers with croutons. Here is what I put in my salad tonight…

A few artichoke hearts, black and green olives, roasted red peppers, cucumbers, mushrooms, carrots, pistachios, feta, croutons, and Greek Dressing. Already thinking about what to do tomorrow night…


Tofu and Veggie Stir Fry

I am on a tofu kick lately! I have a few veggies that I need to eat up before the farmer’s market rolls around again, so I decided to make this stir fry. The veggies are grape tomatoes, cauliflower, shisito peppers, carrots, half a cucumber, and a few mushrooms.

I cut my cauliflower in small pieces (some ended up like “rice”), sliced a few mushrooms and carrots, and left the peppers and tomatoes whole. I stir fried them all in a few tablespoons of vegetable oil, sesame oil, hoisin sauce, and teriyaki sauce until they were tender. In the end tossed some cooked chopped tofu. I added half of a chopped cucumber and lettuce for some fresh elements, but it would have been just as good without it.

After a day at the pool, I wanted something refreshing and healthy, and this was perfect! I made extra to have for leftovers. Would be good mixed with some noodles, brown rice, or quinoa.