Spiced Carrot & Lentil Soup with Crunchy Roasted Chickpeas (GF, DF, Vegetarian, Vegan)

January 12, 2017

Veggie Shakshuka -Baked Eggs GF, DF, Vegetarian

January 12, 2017

Mediterranean Two Bean Salad with Lemony Vinaigrette (GF, DF, VF, V)

January 12, 2017

Welcome back my people!  Today, I’m sharing one of my favorite new salad recipes in partnership with @RalphGrocery.  After all, nearly everyone is on a health kick right now, with it being the new year and all.  And when you think of healthy eating, you automatically think of salads.  Stay with me while I explain that this baby isn’t your mother’s salad (or your father, sister, or brother).  This salad is so hearty and full of good stuff that is actually going to fill you up!  If you’re gonna eat a salad, it’s gotta be worth chewing, am I right?

Beans are a large portion of my diet and I love them so much. I wanted to add them to this recipe, not only because they fill you up, but because they are also cheap and add a wonderful meaty texture.  I feature two of my faves here (black beans and garbanzo) along with a few other ingredients that are bright and fresh like tomatoes, lemon, parsley, and basil. This salad is super simple to make and only requires one bowl, a little chopping and a handful of ingredients.  You could add whatever extra veggies or protein you like and it will still be delicious.  Everything gets tossed with a citrusy lemon vinaigrette that is 2 ingredients, tangy and bright.

As mentioned in my previous post, one of my goals for this year is to start meal planning because I firmly believe that meal planning is the key to success when it comes to healthy eating. I’m the worst at meal planning.  I’ve been known to go to the store several times a week (and sometimes twice a day!) so I can browse the aisles to see what speaks to me.  I realize this is ridiculous, not only for my wallet but also my time. I know that none of you want to follow me down this path of craziness, so let’s walk together on the path of sanity and make this salad.

Speaking of meal prep, this recipe makes 6 portions, that are great for lunch, dinner or on their own. It is great served inside a tortilla, folded into eggs, or simply scooped up with crackers. I portioned mine out into mason jars and had my lunches set for the week! I could get used to this meal prep thing!


Serves 6

1 can black beans (I used Simple Truth brand from Ralph’s) drained and rinsed

1 can garbanzo beans drained and rinsed

1/2 cucumber chopped into cubes

1 basket baby tomatoes (about 2 cups)

1/4 cup mixed olives chopped (green and black) I found mine at the olive bar at my local supermarket

1 T pickled jalepenos chopped (omit if you don’t like spicy)

2 gloves crushed garlic

1 green onion sliced thin

6 sun dried tomatoes packed in oil

1/4 cup parsley

1/4 cup basil

1/4 cup crumbled feta cheese (omit if vegan)

Salt and pepper to taste

Combine all the ingredients above in a large bowl and mix in the dressing below.


Lemon Dressing

1/3 cup olive oil

1/4 cup lemon juice (I used 1 1/2 lemons)

Pour the lemon juice in a bowl and slowly drizzle in the olive oil until emulsified (combined). Add to salad.