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Try this fall and winter dinner salad with touches from Middle-Eastern cuisine: spiced chickpeas, quinoa tabbouleh, and pomegranate. It’s dressed with garlic-infused olive oil, lemon juice, and salt and pepper.
Homemade chickpeas (garbanzo beans) cooked from scratch with garlic and bay leaves.
A little spicy from curry powder and turmeric and smoky from pimenton de la vera, these chickpeas are simple to put together and easy to toss on a salad or vegetable.
An unabashed home copy of Trader Joe’s Super Spinach Salad. The reds and oranges against the dark green baby spinach leaves make a gorgeous meal.