I was at the grocery store the other day and a sweet old lady started chatting with the boys while I was loading my food onto the counter. She noticed I had a spaghetti squash and asked how I cooked it. She mentioned she had seen them before and never wanted to buy one because she didn’t know what to do with it. I started explaining how I cook it and got all excited about the recipe I had planned for the squash (maybe I’ll share it next week). With all my excitement she said “you must love to cook”. This statement really took me off guard. Did I really love to cook? I had never really thought about it. Growing up I was a terrible cook, I know that. Just ask my mom! Now being a stay at home mom, I have the opportunity to cook and a lot more time for it. I plan out my weekly menu so I’m not rushed to pick something last minute. It has really changed the way I look at cooking and in turn created a pleasurable experience. So I guess I do LOVE to cook after all. I love being able to create healthy and tasty recipes for Chad and the boys to enjoy. I find so much pleasure in cooking.
This week I decided to share my easy summer chickpea salad recipe. It’s loaded with flavor and guaranteed to be a crowd pleaser. I went to a potluck earlier this week and brought this dish. It’s perfect for a side dish at a BBQ or to enjoy on it’s own for a quick lunch.
As you will see, feta is often in my recipes. I will confess that I LOVE feta. I think it goes well in everything. So I will apologize now and we will move on 😛
Easy Summer Chickpea Salad:
makes 4 servings
- 1(15oz) can of chickpeas, rinsed and drained
- 1 english cucumber, sliced then cut into quarters
- 1/2 red onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 quart of cherry tomato, halved
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- freshly squeezed juice from 1 lemon
- 1 tbsp dried oregano leaves
- 1/2 tsp white sugar
- 1/2 cup feta, crumbled
- Make the dressing by mixing the oil, vinegar, lemon juice, oregano, salt, pepper and sugar. Let the dressing marinate for at least 30 minutes.
- Place all the chopped veggies and chickpeas in a large serving bowl.
- Pour dressing over the salad and combine well.
- Sprinkle with feta
Salad is best enjoyed within 2-3 days.
Do you love to cook? When did you start cooking?