The week of July 4 is always a big deal around our house because in addition to the holiday its my husbands birthday week. There is always a lot of food and very little work happening! In fact – and I’m almost embarrassed to admit this – I’ve read nine silly novels since I shut my computer down on Friday. Yep, nine. It has been a long time since I unplugged and I must say, I did a very nice job of it.
Of course, there was still a lot of cooking going on. I made Eggplant Parmesan yesterday, which is probably my favorite recipe. Needless to say I over indulged a bit.
Today, I’m finally trying to get back into the swing of things and that includes trying to get my diet back on track. I’m doing this with this amazing recipe that I’ve adapted very lightly from Fat Free Vegan. (Which is an amazing site by the way) I love a good chickpea salad, and this one really fits the bill.
One thing I really like about this dish is that although the quinoa and kale would work just fine on their own, they work beautifully together. I’m making a big salad for dinner tonight and planning on tossing in some left over quinoa.
Recipe lightly adapted from Fat Free Vegan