I think I am finally seeing the faint light at the end of the tunnel. It’s been a really tough winter in NJ. Between the snow storms, frigid windy weather and now dreary, rainy days, we are finally getting a nice weekend. Spring break for my kids starts at 3pm today and everyone is happy.
Everyone except my bathing suits and shorts. They are still locked away waiting to come out. I really don’t think the bathing suits will be coming out anytime soon. I have been either at the gym or power walking almost every day this week but that is not enough for all the comfort food I ate all winter. I will continue to exercise and pray that when the time comes, my summer clothes will still fit me. So right now I am also eating a lot of salads especially during the week.
This tomato and chick pea salad is perfect for a quick lunch. The chick peas provide plenty of protein and fiber to keep you full until dinnertime. I love these pretty tomatoes that I purchase several times a week at Trader Joes. They are not Jersey tomatoes but keep me very happy until summer when I can start picking my own home grown tomatoes or purchasing juicy ripe ones from some of the local farms.
I make a big batch of this salad and my lunch is set for a few days. Here are a few other great salads I have been eating in case you are getting ready for bathing suit season too.
Spinach Salad with Grapes, Blue Cheese and Almonds
Greek Shrimp and Artichoke Salad
Happy weekend!
- 1 (15 ounce) can chick peas, rinsed and drained
- 16 ounces baby heirloom tomatoes
- 2 Tablespoons chopped fresh parsley
- 3 Tablespoons olive oil
- the juice from one medium sized lemon
- salt and pepper to taste
- In a medium size bowl, mix together chick peas, tomatoes and parsley.
- Drizzle the oil and lemon juice over the salad.
- Mix well. Add salt and pepper to taste.
{ 8 comments… read them below or add one }