It is nearly impossible to think of any food that is fresher than salsa. Salsa is a collection of the freshest ingredients around and I could eat it in about a zillion different ways and every day of my life. This Mango Jalapeno Salsa is a new favorite. I love the added spice from the jalapenos that so perfectly..Read More
Chipotle burrito bowls are one of my all-time favorite meals. I can demolish an entire bowl any time of the day, any day of the week. They always sound good. Burrito bowls for breakfast, Megan? Yes, please! My mind quickly turned toward this favorite meal once my obsession with my..Read More
Last week as I was writing this fun post about our favorite Western United States places to visit, I mentioned checking out the fresh cherry stands that litter the sides of the roads around Flathead Lake in Montana. Then I remembered that I had made a delicious recipe with..Read More
Let's hear it for Saturday night! This week was nuts. Good nuts and crazy nuts. The food detailed in this post has nothing to do with nuts.
This week we bid farewell to Elijah's second grade year, we celebrated Sammy's fifth (holy cow, fifth) birthday, Dan left for a DC trip,Read More
I was excited when a sweet friend gave me a plentiful amount of her tomato crop a few weeks ago. Being the foodie that I am, I squealed with delight! I had tomatoes stacked upon tomatoes on my countertop. It was a foodie's dream!Read More
Before I get to a recipe today I would like to tell you how proud I am of my 5-year-old, strong-willed, SMART, funny little boy who has a very special heart. He was diagnosed with Tetralogy of Fallot, Pulmonary Atresia and MAPCAs at birth. So far in his 5 years, he has undergone..Read More
Here is a fun little fact. This salsa was the first recipe I posted on this blog, back in September of 2010. I knew nothing about food photography, and I didn't even really know how to talk about food. I remember getting everything set up to take pictures and thinking it was such an ordeal.Read More
I was so excited to be chosen to host a party creating my ideal summer day, made better with Nestlé Drumstick Pretzel Dipped cones! I knew immediately what I wanted to do. The dropzone where we skydive is our second home in the summer months.Read More
Don’t let grilling season go by without enjoying this excellently flavored chicken and salsa. You’ll love the underlying coconut flavor that peeks through. So many flavors that come perfectly together to give you a bite of happiness in this fabulous little meal.Read More
Combine fresh tasty vegetables with chickpeas in a protein packed salad. Each crunchy bite of this Quick Spicy Chickpea salad offers a scrumptious hearty salad, side dish or filler to a wrap. This colorful salad that brings summer to life in any season!
Fresh-ingredient salads rock. They're pretty and fresh and tasty and versatile. My husband and I make a killer fresh salad that rivals this one, and I'll share it before summer arrives. By the way, where is summer? We got teased with a bit of warm weather last week, so now the cold and snow and freezing rain are even harder to swallow. I'm not convinced that summer will ever welcome us into her warm embrace.
This colorful salad helps me to believe that it might happen, though. It makes me think of lunches outside with my boys as we sit barefoot on the grass, wiping beads of sweat from our foreheads. Mmmmmmmm.
Back to my cold reality known as Minnesota.
If you, too, enjoy tricking yourself into believing it is summer when it is in fact not, make this salad! My family loved it and the entire batch was gone within 24 hours, despite the lack of warm weather.
HEALTHY BENEFITS OF EATING CHICKPEAS
This recipe calls for chickpeas and if you're not already a big fan, then you might wonder why this is the base for our salad. Also known as garbanzo beans, these have a great texture and are a little nutty in flavor and smooth like buttuh. They are most commonly known as being the staple ingredient in hummus but are great in soups and salads too. You'll appreciate they are high in protein and fiber and have antioxidants for us!
HOW TO PREPARE QUICK SPICY CHICKPEA SALAD
A salad that will make a healthy choice absolutely delicious and unforgettable!
STEP 1 -
Drain 2 cans of chickpeas and place them in a medium bowl.
STEP 2 -
Add 1 tomato diced, 1/2 cup diced cucumber, half of a small red onion diced and half of a seeded jalapeno minced. Pour in 2 tablespoons olive oil and 1 tablespoon vegetable oil. Squeeze two tablespoons of fresh lemon juice in and mix in 1 teaspoon ground cumin with a quarter teaspoon cayenne pepper. If you like to mix things up, add in 1 teaspoon dried mango powder!
STEP 3 -
You can chill the salad in the refrigerator for an hour or serve it room temperature. Enjoy!
If you want to go fresh and do as the recipe suggests, soak 1 cup of dried chickpeas in water overnight. Drain the chickpeas and bring to a boil in a large saucepan in 4 inches of water. Reduce heat to medium and simmer for 2 hours, or until chickpeas are tender.
HOW TO EAT SPICY CHICKPEA SALAD
Fill a small bowl with the salad and enjoy every bite!
Load up a slice of flatbread with sliced turkey and a couple spoonfuls of the chickpea salad, then add some cracked black pepper.
Fill a lettuce leaf - romaine, iceberg or butterhead - all are great options!
Scoop up the salad onto a handful of crackers and enjoy it as a dip.
Follow any of these suggestions as a great way to make an easy meal and stay healthy - it was delicious! The next day for lunch, I used it as a topping for my boring baked chicken and cottage cheese and it was scrumptious!
I can think of about 100 other things I'd like to put it in and on and in between. Or, I wouldn't mind eating it straight from the container while having a picnic lunch with my family, the beating sun making the tops of our heads hot.
Ahhhhh, a girl can dream.
No mayo needed! It made a delicious, healthy dinner wrap.
CRAVING MORE HEALTHY SALADS OPTIONS?
Best Chopped Salad - This chopped salad is packed with delicious ingredients including candied pecans, red onions, avocado, tomatoes and more!
Edamame Tomato Corn Salad - Edamame Tomato Corn Salad is my favorite salad recipe of ALL TIME. This delicious salad is a crowd-pleaser, enjoyed any time of the year. Bring this to a party and it will be devoured immediately!
Loaded Veggie Salad - This versatile Loaded Veggie Salad is EASY to make and it is packed with healthy ingredients, such as chickpeas, black beans, tomatoes and avocados. It is a delicious lunch, wrap filling, party side or even a topping for chicken!
Quinoa Edamame Salad - Quinoa Edamame Salad is great for parties and can be served in throw-away cups for serving ease. Also great as a salad to have in the fridge. It is packed with fresh fruit and veggies.
Crunchy Bok Choy Salad - This crunchy, veggie-packed Bok Choy Salad is a great dish to bring to parties. Prepare this one just before serving. It will quickly become a salad favorite!
Avocado Berry Salad with Balsamic Vinaigrette - This is the most beautiful, vibrant salad you'll ever meet that also aligns with the Whole30 diet! There is such an intriguing combination of flavors and textures and you'll want to eat it every single day.
BEST RECIPES TO MAKE IN AN INSTANT POT
The list of recipes you can make in an Instant Pot is endless! It can act as a slow cooker, saute pan, steamer, rice maker, yogurt maker and pressure cooker. It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:
SPICY CHICKPEA SALAD
Total delicious, Mexican yumminess. Lots of chicken in a creamy salsa verde that’s full on flavor with melted cheese on top. Fresh cilantro finishes the recipe. The proof is in the YUM!
I should have been born Mexican. Mexican food and drink make me swoon and salivate. Tortillas, cheese, beans, salsa, tequila, hot peppers. I could bathe in the above ingredients for weeks on end.
I am constantly scanning cookbooks, magazines and the internet for new Mexican concoctions. I found this Salsa Verde Enchilada recipe in Good Housekeeping and instantly adored it because it was Mexican and because it was unique. Using meat from rotisserie chickens? Brilliant! Why didn't I think of that? Have you ever started eating one of those chickens and ended up finishing the entire thing? Yeah, me either.
This recipe makes a total of 16 enchiladas in 2 separate baking dishes, so halve the recipe if you wish.
Remove the meat from 2 rotisserie chickens and coarsely shred it. Place the shredded meat in a medium bowl, discarding the skin and bones.
Evenly coat the chicken with 1/2 cup salsa verde.
Preheat your oven to 350 degrees F and grease two 9x13 baking dishes.
Place in a large skillet:
Two 16-oz. jars salsa verde (minus the 1/2 cup that was mixed in with the chicken)
6 green onions, thinly sliced
1/4 cup fresh lime juice
Heat to boiling over medium-high heat. Boil for 2 minutes, stirring occasionally.
Stir in 2 tablespoons of fresh, chopped cilantro and reduce the heat to low.
With tongs, place 1 tortilla in the salsa verde mixture, coating it completely. Heat it for 10 seconds and place it on a sheet of waxed paper. Top with about 1/3 cup of the chicken mixture, and roll up the tortilla.
Place it, seam side down, in the baking dish and repeat with the remaining tortillas and chicken, arranging 8 tortillas in each dish.
Add to the remaining salsa verde mixture:
8 oz. sour cream
1/2 cup chicken broth
Stir and spoon the mixture over the filled tortillas.
Cover the baking dishes with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and sprinkle the enchiladas in each dish with 4 oz. shredded Mexican cheese and fresh cilantro. Bake for 5 more minutes.
Total delicious, Mexican yumminess! For another great Mexican recipe check out my Chicken Enchilada Bake. Delicious food, easy prep!