Friday, September 12, 2014
Happy Friday - Mediterranean Chick Pea Salad
TGIF!! The kids have now completed a full 6-day school cycle, with today being day 1 of the 2nd 6-day cycle. I found a recipe that I wanted to try for Mediterranean Chick Pea Salad. I was a bit skeptical as to whether or not it would be liked by everyone. Gage voices a displeasure with tomatoes and Scott voices the same with cucumbers. Those are 2 big ingredients in the salad, so I was worried that Emma and I would be the only ones to like it. I made the recipe last night in preparation for adding it to their lunches today. When Gage came home from Cadets, I gave both him and Scott a sample to see what their thoughts were. They both came back for more! YAY! Gage asked if I made it or bought it. I told him I made it and he said he would like to see more of it. Today's lunch consisted of Concord grapes, Mediterranean Chick pea salad, Energy balls, tuna salad wrap and a cheese stick. I felt proud of their lunches today and want to share the recipe below.
Mediterranean Chick Pea Salad
1/2 cup olive oil (I used avocado oil)
1/4 cup lemon juice
1/3 cup chopped fresh parsley
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
3 cups chick peas, drained/rinsed
2 cups halved cherry tomatoes
1 English cucumber
1 red bell pepper, chopped
1 small red onion, finely chopped
1/2 cup sliced black olives (I used a whole can)
1 cup crumbled feta cheese
In med. bowl, whisk together drag ingredients.
Combine all salad ingredients in lg. bowl. Add drsg to salad bowl and stir to combine.
Allow to sit for at least 10 min for flavors to come together.
Have a great weekend!!