These days I am a busy bee. Even more so than during the school year, which is odd, but I prefer this summer business so much more than the stressful chaos of the schools year. This summer has been filled with work, class, working out, and spending some SERIOUS time hanging out with friends and getting into ridiculous shenanigans. I wouldn’t have it any other way!
Since I seem to be on-the-go most days of the week, I am attempting to made one big refrigerator-friendly salad each weekend so I can eat it during the week when I am short on time. This week I decided to go the mediterranean route since, let’s be honest, summer screams fresh vibrant flavors. This salad kind of reminds me of a deconstructed hummus, It would be great stuffed in a pita pocket or simply eaten on a pita chip.
Mediterranean Chickpea Salad
1 15 oz. can of chickpeas, drained and washed
1 cucumber, chopped
15 mini heirloom tomatoes, quartered
10 mushrooms, chopped
1/4 cup feta cheese
10 basil leaves, sliced
1 lemon, juice and zest
2 TBSP TJs balsamic glaze
2 TBSP olive oil
salt + pepper
1. Throw drained and rinsed chickpeas, chopped cucumber, tomatoes, and mushrooms in a large serving bowl.
2. Add feta…
3. …and basil
4. Add juice and zest of the lemon.
5. Finish with this beauty, TJs new product, Balsamic Glaze, olive oil, and S + P
6. Give a good stir and let sit in the fridge for at least an hour before devouring.