Roasted chickpeas, juicy red grapes, crunchy little wheat berries and bits of creamy feta, tossed in a scrumptious honey-lemon dressing. NOM.
Speaking of salad, it’s freakin’ hot here! 104°F to be exact.
All I want to do is eat light and tasty foods, slap my happy butt on a float and wade around in a cold pool. In that order, please and thank you.
The pool part is just a fantasy at this point {because I don’t have one, sad face} but I’m happy to say the salads are real life.
The inspiration for this particularly magnificent flavor profile came from Lindsay’s recipe: Honey Chicken Salad with Grapes and Feta. I’m sure all of you omnivore’s will be drooling all over that one buuuuttt we all know I don’t do chicken.
However, I do do chickpeas. Lightly dusted with salt and chili powder then roasted until slightly crunchy. Mmmm mmmm. Chicken may have met it’s match…
I’m trying to resist getting up to gorge on the leftovers right now so how about we change the topic real quick, mmkay?
Coco says thank you all for the well wishes on Friday! She is doing great and enjoying plenty of Frosty Paws while her stitches heal.
She also gave us a preview of what it will be like to have an infant by waking us up every three hours throughout the night and you guys, it is NOT going to be pretty. And by IT I mean me. Having to nudge Brandon to get up is hard work.
I hope you all had a restful weekend and that you were able to stay cool! Oh, and you should make this salad. You’ll love it, promise.
Yield: 4
Ingredients
15 ounces cooked chickpeas, drained and rinsed
2 tablespoons high heat oil (I used sunflower oil)
1 teaspoon chili powder
1/2 teaspoon salt
1 cup wheat berries*
1 and 1/2 cup sliced red grapes
6 ounces feta cheese crumbles
6 green onions, diced
1/4 cup extra virgin olive oil
juice of 2 lemons
2 teaspoons honey
Instructions
Notes
*soak overnight or for at least 8 hours before cooking
2.5 http://makingthymeforhealth.com/2014/06/08/roasted-chickpea-salad-with-grapes-and-feta/