It was one of those weekends that just seems to fly by in the blink of an eye, probably because my parents were visiting, and we were trying to cram in lots of time together! It was great to see them, as always, and I wish the weekend could have stuck around a little longer.
Obviously family time included a glance at some old pictures… here’s me back in 1990:
I’m rocking those overalls…
So in between running between my house and my brother’s house, I whipped up a quick lunch for Alex and I after gymnastics. I didn’t have much on hand (and was disappointed to see that the leftover Bombolini pasta had gone bad in the fridge) so I scrambled through the cabinets to see what else I had that I could throw together. I just happened to have a little bit of enough stuff to throw together a pretty great salad. So if you ever find yourself in one of those scrambling-t0-make-something-quick-and-healthy afternoons, try this!
Greek Chickpea Salad
- 1 can chickpeas
- 2 oz feta cheese, crumbled
- 1 Roma tomato
- 1/4 cup diced red onion
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp dried parsley
- Juice from 1/2 lemon
Rinse and drain the chickpeas, dice your tomato, and then toss it all together. This is a great salad that you can make ahead of time, because the flavors get even better when it marinates for a bit. We had ours with some pita and hummus. It was delicious, and still pretty healthy! Chickpeas are one of my favorite vegetarian sources of protein because they’re so versatile, and they pack in fiber as well.
I can’t seem to get enough feta these days. I’ve been keeping a block in the fridge and it goes with everything!
Now I’ve gotta get back in the swing of things. Happy Monday!
Do you love looking through old pictures?