Real Simple seriously has THE BEST recipes! They’re delicious, nutritious, and easy, which are all words that I like to hear when it comes to cooking.
I found a recipe for Mediterranean Salad with Chickpea Patties in the April 2009 edition of Real Simple magazine. I made a few minor changes to the recipe (I nixed the lemon-yogurt dressing for the salad), but, in my opinion, the meal still came out pretty awesome!
Mediterranean Salad with Chickpea Patties
hands-on time: 20 minutes | total time: 20 minutes | serves 4
1 15.5 ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 tsp cumin
Kosher salt and black pepper
2 tbsp. all-purpose flour
2 tbsp. olive oil
1/2 cup low fat yogurt (preferably greek)
3 tbsp. fresh lemon juice
8 cups mixed greens
1 cup grape tomatoes
1/2 small red onion, thinly sliced
Pita chips (optional)
- In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed.
- Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.
- Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.
- In a small bowl, whisk the yogurt, lemon juice, and 1/4 teaspoon each salt and pepper. Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve with the pita chips, if using.
For dessert, I had my usual English muffin (X2) with almond butter, chocolate and peanut butter chips. This is currently one of my favorite desserts!
Sunday Recap: Exercise and Food
Sunday was all about checking things off our To Do list! Mal and I have been running around all morning and afternoon, but now we are settled at home and relaxing for the rest of the evening before the start of another busy work week.
After grocery shopping at the best place ever (you’ll hear about it tomorrow! ), Mal and I hit up the YMCA for a quick workout. I ran on the treadmill for 35:00 minutes (3.95 miles/8:51 pace) then jumped on the elliptical for a 10-minute cool down. I thought about doing abs at home, but I was feeling lazy, so I hit the shower and ate lunch instead.
Lunch was a BBQ chicken (sliced deli meat) sandwich with buffalo sauce and tomato slices on Arnold’s Sandwich Thins, which I finally found at the grocery store! These things are awe-some!
On the side, I had some sliced strawberries and two ♥medjool dates♥.
I also ended up having a mug of hot peppermint tea after I chugged down my glass of water.
(And if you’re curious…)
Food not photographed today:
Breakfast: Banana-peanut butter oats with flaxseed meal and hemp protein and an iced coffee
Pre-workout snack: A VeggieGirl blondie with a smear of almond butter
Yoga Challenge: Day 22
Yogis: We’re in the home stretch of the Yoga Challenge!!! How has your yoga practice changed since the first week?