When I was pregnant, I dealt with a ton of selfish thoughts. I was, up until the point Mack was born, a person that could do whatever I wanted, whenever I wanted. Self-employment had given me complete freedom and I had settled into that nicely. Want to go snowboarding on a Wednesday? Sure! How about fly down to LA for a long weekend? You bet! What about taking on more work than I rightfully should? I’m all about it! I tried to prepare myself that this wouldn’t be the case with Mack around (at least partially- he’ll just come to LA with me now). Even with knowing this for months, I still wasn’t prepared for letting go of so much for right now.
I’ve been writing down ideas and taking notes on projects I want to work on but, my to-do’s are tucked into (very) sporadic nap times. I have book and app ideas, new series and fun post for the site, and a list a mile long of new recipes I want to develop. It feels strange to let go, but I’m learning it’s okay and totally worth it. For now, it’s 15 minute meals and more smiles than I know what to do with. I know these times will pass quickly, so soaking it in seems to be the best option.
This is one of those 15 minute lunches I’ve been eating. It’s a branch from the other chickpea salads that I’ve been talking so much about (this deli chickpea salad from Sprouted Kitchen’s book and blue cheese chickpea salad). I almost always have every ingredient on hand and with tomato plants pumping out tomatoes, this dish is simple to toss together (literally- it only takes some tossing for it to be ready).
Mediterranean Chickpea Salad
- 2 cups cooked chickpeas (or 1, 15oz canned drained and rinsed)
- 1/2 cup cherry tomatoes, quartered
- 1/2 cup diced cucumber (I used Armenian but regular would work)
- 1/3 cup marinated artichoke hearts (see note)
- 1/3 cup kalamata olives
- 1/4 cup minced parsley
- 1/4 cup almond slices
- 2 tablespoons olive oil
- Juice from one lemon
- salt, to taste (see note)
- pepper, to taste
Additional Items I've used before that you can easily add
- grilled zucchini
- roasted red peppers
- sun-dried tomatoes
- Place chickpeas in a bowl and mash slightly with a fork. Add in the tomatoes through the almonds, tossing together. Drizzle the olive oil and lemon juice over the mixture and stir until combined. Taste and add salt/pepper to your liking. Serve with cooked grains, pita, or as a delicious topping for hummus.
Be careful about adding salt without tasting. The olives can sometimes add enough salt and any extra leaves you with an overly salty salad!