It’s been a productive day so far.
This morning I buckled down and got some editing done for work, then I went to my favorite PiYo (pilates + yoga mix) class at the gym, and then I made this deliciousness for lunch:
Yum. The perfect use for my leftover chickpeas from my Veggie, Rice & Bean Stuffed Butternut Squash!
Kale, Chickpea & Feta Greek Salad
(makes one serving)
- 2 C kale greens (washed & trimmed into bite size pieces)
- 1/2 C chickpeas (drained & rinsed)
- 1/4 C reduced fat feta cheese
- Half a tomato, chopped
- 1/3 of a cucumber, chopped
- 1/3 of a green pepper, chopped
- Juice from 1 whole lemon
- 2 tsp. olive oil
- Salt & cracked pepper to taste
Throw the kale, chickpeas, feta, tomato, cucumber, and green pepper into a large bowl.
Drizzle on the olive oil, sprinkle on salt and cracked pepper to taste, and squeeze the juice of one whole lemon on top…
Then, roll up your sleeves and dig in to mix it all together with your (lovely and washed) hands! You want to make sure the kale gets fully “massaged” by the olive oil and lemon juice to take out any bitterness in its taste.
Once it’s suitably mixed, dig in!!
I’ll definitely be placing this recipe on the frequent repeat lunch circuit. Very yummy and healthy (and quick)! This would also be a great lunch to make the night before and bring to work in a tupperware.
I enjoyed my salad with a toasted Arnold Sandwich Thin (love these!) with some chunky almond butter on one side and pumpkin butter on the other. Divine.
I also had an unpictured clementine
Time to get a little bit more editing work done, then off to Organic Chem class. We’re starting to wind down… only a couple more classes left next week before finals! I can’t believe how quickly this semester flew by.