I don't know about where you live but we just had some really HOT days! & here in New Hampshire most people do not have air conditioning! My hubby came home from work the one day and I directed him straight to the freezer of Mealpods. There was no way I was going to cook!
Its cooler again but still perfect for refrigerator salad meals. This is a Spinach Basil Chickpea Salad adapted from the Mediterranean Chickpea Salad on My Recipes. Yum. This recipe makes about 4 servings so double it if you want leftovers in the refrigerator for the week.
Its cooler again but still perfect for refrigerator salad meals. This is a Spinach Basil Chickpea Salad adapted from the Mediterranean Chickpea Salad on My Recipes. Yum. This recipe makes about 4 servings so double it if you want leftovers in the refrigerator for the week.
1 15 oz can chickpeas drained and rinsed well
1 handful (about 1 cup loosely packed) fresh basil leaves chopped small
1/4 cup olive oil
1 clove garlic minced
lemon zest of 1/2 a lemon
4 oz mozzarella cheese cubed
2 cups cherry tomatoes quartered
1/2 bag baby spinach
salt & pepper
2 tbs fresh lemon juice
1. Combine first 6 ingredients in a large bowl to marinate at room temperature.
2. Add in last four ingredients. Cut the sinach if you like or serve the chickpea mixture on top.
3. Refrigerate covered.
No comments:
Post a Comment