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March 2, 2019
Now that the weather is starting to get warmer (…maybe if I say it, it will be true), it’s time to stop eating pizza and pasta every day and get back to a healthier lifestyle of fresh foods and less carbs. I know I have personally been too unhealthy these past couple winter months so I am turning it around! I got a ton of fruits and veggies at the grocery store this weekend and I’m ready to make a change! In fact, I decided I’m only going to drink wine on the weekends (unless I have an event or dinner meeting or something), but that’s a whole other story.
So now that I’m in my healthy phase, I’m going back to some of my favorite spring and summer recipes. This one might be my all time favorite. And if you want to add a little creamy goodness, throw on some avocado slices – yum!
¼ onion, diced
1 tomato, diced
4oz fresh mozzarella, diced
2 cloves garlic, finely chopped
½ can chickpeas
1 tablespoon olive oil
salt and pepper to taste
Combine all ingredients in bowl; drizzle with olive oil and sprinkle with a pinch of salt and pepper. Serve at room temperature or chilled.
Super simple and so tasty, this salad is one I eat at least 2 or 3 times per week when it’s not winter. The chickpeas make it filling and adding the avocado slices on top every now and then help switch it up a little. In fact, I think I’ll have this for lunch today.
What’s your go-to salad recipe?
Photos by Johnny Cheng.