Welcome to a new week! Are you ready to take it on? I am. We had a beautiful, productive weekend around our house. Everyone had a to-do list to knock off on Saturday & we just about finished everything on the lists. I think I was a bit too ambitious with mine & put on a few too many things, but that's okay. I'll just finish next weekend.
The weather was beautiful & the kids enjoyed lots of time outside. We got in some family time outside too.
My 8-year-old son even learned to vacuum this weekend! Can I hear a WHOOT, WHOOT?! I'm *hoping* that my vacuuming days are now few & far between.
The warm(ing) weather has me pulling out my barbecue & salad recipes... Time to enjoy the sun!
This is a great make-ahead recipe... it's even better after it's been marinating for a few hours!
makes 8 servings
2 cans of chickpeas, drained & rinsed
1 bottle green olives, drained
1/2 cup chopped red onion
1/2 cup chopped celery
1 cup cherry tomatoes
Mix all salad ingredients. Set aside.
1/3 cup olive oil
3 Tbsp lemon juice
2 cloves garlic, minced
1 Tbsp chopped parsley
1/2 tsp. salt
1/8 tsp. cayenne pepper
Whisk all dressing ingredients. Pour over salad. Refrigerate until ready to serve.
So easy & delicious!
Thanks for stopping by. Enjoy your day!
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