I spent the last week in Portland with my sister and her sweet new baby. I was so grateful to be able to help, and it doesn't hurt that I got my baby fix in!
But after traveling and being a houseguest, and all of the eating that goes with it, I came home craving veggies in a major way. So dinner tonight was packed full of veggie goodness, beginning with this salad.
I roasted the chickpeas with garlic and olive oil, then stirred in some mint, crumbled goat cheese and lemon. Seriously delicious hot or cold.
Alongside I served a green salad with tomatoes, oranges, cranberries and sunflower seeds in a balsamic vinegar and some simple steamed green beans. Delicious and just what I needed to get my body back on track.
2 cups (or two drained cans) of chickpeas
2-3Tbsp. olive oil
salt and pepper to taste
2 cloves of garlic, minced
1 cup of chopped mint
juice of 1/2 a lemon
1/2 cup of crumbled feta or goat cheese
In a baking dish combine the beans, oil, garlic, salt and pepper. Toss to coat evenly.
Bake for 15 minutes at 375. Remove from oven and let cool for about 10 minutes.
Stir in the lemon juice, mint and cheese. Serve.
Finally, I leave you with a sweet picture of my new nephew Sabin, sleeping in my arms.