Need I remind you that I love chickpeas? This might be my new favorite summer side dish that everyone I’ve offered it to wants to gobble up. It’s light, refreshing, and the perfect pairing to any summer BBQ dish you’re serving up before the summer comes to an end (sad).
I’ll be heading to Ocean City, Maryland this coming weekend and you can guarantee that I’ll be serving this up for my family and friends at some point! The contrast of all the fresh flavors comes together beautifully (and it’s INSANELY easy). It’s also great as a quick lunch over greens, in a lettuce wrap or corn tortilla.
Quinoa & Grape Chickpea Salad
Ingredients:
-1 can of low sodium chickpeas, lightly rinsed
-1/2 cup of cooked quinoa
-3 tbsp. of extra virgin olive oil
-3 tbsp. of rice vinegar
-1/4 red onion, diced small
-1/2 cucumber
-1 cup of grapes, halved
-1/4 cup of parsley, chopped
-1/4 tsp. pink himalayan salt
-1/4 tsp. black pepper
Method:
Toss all ingredients together! You can serve this right away, but I love it served after being in the fridge for about an hour and its deliciously cold and refreshing!
I couldn’t not share this amazing picture of these delicious Acai Bowls my friend and I devoured yesterday (along with some amazingly delicious raw vegan brownies) from Kala Luna Juicery and Yoga in Huntington, NY. It’s a great new place everyone in the area should check out! If you click the link it will also bring to you a great deal for $5, giving you $10 worth of food!
It’s a bit rainy here today but I hope whatever your plans are you bring your own sunshine! xx
Samantha
