version 2.0

Today was my day to eat lunch in the cafeteria.  There is something about watching kids eat that is not that appetizing, but nonetheless, I made it through.  Well that is until I went to throw my trash away.  As I made my way to the trash cans with a coworker, I made the greatest save of all time.  Unfortunately, everyone in the cafeteria was there to witness.  What was this great save you might ask?  Not touching the floor when my ankle gave way to my body, and I almost completely crashed into the ground.  It was painful.

And embarrassing.

Just imagine millions of high schoolers laughing at you.  So fun.

Tonight, for dinner I made a new summer salad!  I have had a small obsession with chickpeas for awhile now, seriously, I love those little things.  And I have seriously made the most delicious salad ever!!  Really, I had to literally put the salad away to quit eating it.  YUM!  I definitely don't want you to miss out, so here is the recipe!

What recipes do you make with chickpeas?

Chickpea and Cucumber Summer Salad

3/4 cup seasoned rice vinegar

1-15 ounce can of chickpeas

2 roma tomatoes

1 large cucumber

1/8 cup diced sweet onion

Pepper to taste

Mix everything together well and refrigerate! 

Hope you enjoy!

greek olive hummus

Today, I went to the grocery store.  This is a little unusual, because I normally go on Saturday or Sunday for the whole week.  And let me just tell you--I will not go back during the week ever again.  I will also not go back to that Kroger after the embarrassing display that was my toe getting run over by my OWN buggy.

It was traumatic.

And my pinky toe is swollen.

And now I'm icing my PINKY TOE.

It feels so silly, but I'm in SO much pain!

However, I had marinated chickpeas all day and the toe incident wasn't going to hold me back.  So glad I let myself forget about the pain for a few seconds and whipped up some yummy hummus.  It's amazing and your taste buds will be dancing!!

I also baked homemade pita chips for the hubby to enjoy with the hummus.  He loved them :)

Hummus is really good with pita chips, but I also like to enjoy it with carrots, cucumbers, zucchini, and red peppers!  

Greek Olive Hummus

Makes 1 1/2 cups

1 (15oz) can chickpeas

1/2 cup kalamata greek olives

3 tbsp olive oil

1 tsp minced garlic

2 tbsp lemon juice

1/4 tsp cumin

1/4 tsp salt

Drain your chickpeas and put them in a bowl.  Add olive oil, garlic, salt, cumin, and lemon juice.

Let marinate in the refrigerator for at least two hours (longer is fine too).

Put mixture in a food processor and add olives.  Mix until blended and fine.  Add a little additional oil if the hummus is too thick.

Pita Chips

2 whole grain pita circles

Olive oil

Garlic salt

Preheat oven to 350.  Cut pita break in half and pull pockets open.

Cut the pieces into triangles.

Lightly brush olive oil on the triangles and sprinkle with garlic salt.

Bake for 20 minutes.

roasted chickpeas

These things are fiery! And amazing!

Okay, they aren't hot, but they have GREAT flavor!

I love chickpeas, and this is an easy, healthy snack!  It also travels very well!

If you are looking to make this a lasting snack, I suggest doubling the recipe.  Or if you live with a hungry boy like me, you might want to double the recipe anyway.  I promise once you pop one of these in your mouth, you won't stop!

A quick story before I tell you just how to make my beloved chickpeas.  I took some for lunch on the second day of school.  After I arrived and dropped my things off in my classroom, I made my way to the downstairs teacher workroom to drop off my lunch box.  I then went to hall duty, and when school started, I began my planning period.

Just before 2nd period began, I went upstairs to pick up my mail and copies from the teacher workroom.  Upon arrival, I found myself locked out with my keys missing in action.  On my way back to my classroom to find them, another teacher stopped me and said, "Hey I just saw your keys in the refrigerator! Did you know they were there?"  Um...no...I didn't know they were there!    But it doesn't stop there, apparently EVERYONE had seen my keys in the refrigerator and for the next hour people e-mailed me or stopped me in the hall to ask me if I knew where they were.

But I eased my pain with this yummy snack!!

Roasted Chickpeas

1 can of Chickpeas/Garbanzo beans

1 tbsp EVOO (olive oil)

1 tsp Chili Powder

1/2 tsp Cumin

1/2 tsp Ground Red Pepper

Sea Salt to taste

Preheat your oven to 400.

Drain and wash the chickpeas off with water.  Make sure all skins have been removed.  There may not be many, but make sure you get the few there are.

Let them dry off on a paper towel.

In a small bowl, stir together olive oil, chili powder, cumin, red pepper and salt.

Spray down your baking sheet.

Coat your chickpeas in the mixture and spread out on the baking sheet.

Bake for 35-40 minutes or until they look crispy.

ENJOY :)

And below you can check out how I wrote this blog :) puppy snuggles!

chickpea summer salad

Confession: I follow most of the Full House stars, as well as Pretty Little Liars on Instagram.  Polar opposites right? I know, but I love these people!

Especially, DJ Tanner or in real life, Candace Brue.  A few weeks ago, she posted a picture of a chickpea summer salad and I have literally been obsessed with it ever since.  I had to make it.  It looked so good and easy.  It also looked like something that would be yummy to pack up for lunches, so I was sold.  I googled and pinterested recipes, eventually making up my own recipe through the combination of several recipes.  I ate my summer salad for dinner last night and it was delicious!  It would be a great dish to take to a party or summer picnic!

Chickpea Summer Salad

Serves 12

2 cans chickpeas (drained)

2-15 oz cans black beans (drained)

1 carton grape tomatoes

1/2 diced cucumber

1 cup cilantro

1/2 small red onion

4 small limes

2 tbsp cumin

1 tsp salt

2 tbsp EVOO

1/8 tsp crushed red pepper flakes

Optional: Corn

Start by draining all chickpeas and black beans.  I typically layer a paper plate with paper towels and place them there.  You especially don't want any of the extra black bean juice. Set these aside.

Dice up half of a small red onion, I may have used a little less than this, but I'm not a big onion eater.

Quarter all of the grape tomatoes. Set onions and tomatoes aside.

In the bowl, you will be storing or serving this dish in, mix the following together, juice of 4 small limes, cumin, salt, EVOO, and red pepper flakes. Once it is stirred together well, mix in the chickpeas, black beans, onions and tomatoes.

Lastly, chop a cup to cup and a half of cilantro.  Mix it in and garnish with cilantro.

ENJOY this yummy and fresh summer salad!

homemade hummus

When I had some time off in March, I went to Hollywood Beach in Florida with my mama and grandma.  On our first night we ate at a really good and FUN restaurant, Taverna Opa.

Typically, if you go to a nicer restaurant they bring you complimentary bread before your meal.  Well, at Taverna Opa they bring out a mortar and pestle bowl with marinated chickpeas in it and a side of bread.  At first, we couldn't figure out what to do with it.  Our waitress quickly showed us how to mash up the chickpeas for hummus!  It was the best I had ever had!  I was so in love with it I had to have the recipe.  I was shocked at how easy it was!

Later in the week, my grandma bought me a really nice mortar and pestle so I could make my own (and think of her when I did!)  I have finally gotten around to trying it and it was so easy and YUMMY!

Homemade Hummus

Serving Size: 6

1 can Progresso Chickpeas (19oz)

1/2 cup olive oil

3 cloves of garlic

1/4 tsp salt

1 tbsp lemon juice

Pinch of pepper

Marinate the chickpeas in olive oil, garlic, salt, lemon juice, and pepper for 2 to 3 hours.

Drain chickpeas from marinade and put them in your mortar.

Use pestle to mash chickpeas for hummus!

ENJOY!