Spicy Chickpea Salad

This is a recipe my husband and I make often on the weekends and have for lunch. It's quick and easy to put together and very filling.

The recipe doesn't call for tomatoes, but I think that adds some good flavor and color to it.

Spicy Chickpea Salad from: The Sweets Life             
1-2 cloves or 2 teaspoons of minced garlic
1/2 teaspoon salt
1 heaping teaspoon of whole grain mustard
1 teaspoon agave or honey
2 tablespoons of red wine vinegar
1/4 cup olive oil
1/4 to 1/2 teaspoon red pepper flakes
2 cans of chickpeas, rinsed and drained
1/4 cup diced red onion (white or sweet yellow onions work here to)
1 jalapeno, seeded (or not-we like some of the seeds left in) and diced
zest and juice from half of a lemon
1 avocado, diced
1 teaspoon dried parsley-I forget this a lot!
2 cups spinach, chopped
1/2 to 1 cup diced tomatoes or halved grape tomatoes
more salt to taste
1/3 cup salted cashew (optional, but really good)

 In a large bowl-mix the first 7 ingredients together well. You can use a whisk or even just whip it a bit with a fork. Add the rest of the ingredients, except the salt. Mix well and add more salt if necessary. Top with cashews if using.

 Printable Recipe

Spinach Parmesan Orzo

This is a great side dish for dinner. It's also quick and easy. I haven't used orzo much except for making Italian Wedding Soup. I am seeing more and more recipes with it that I need to try.

Garlic Parmesan Orzo From: Living Lou who found it at: The Jey of Cooking

1 cup of uncooked orzo
1 tablespoon of minced garlic (I used the jarred kind cause I'm lazy like that)
2 tablespoons of butter
2 cups of spinach finely chopped (I usually use 2 cups of frozen spinach)
1/4 cup of grated or shaved Parmesan cheese
2 tablespoons of milk
salt and pepper to your liking

Cook the orzo according to the package. Drain. Melt the butter in a large sauce pan on medium heat and add the garlic. Cook for 4 minutes. It will start to turn darker or more golden. Add the cooked spinach and cook on low for 1 minute to wilt the spinach. Add the rest of the ingredients. Cook just until the Parmesan melts and everything is heated through. About the spinach: I usually use 2 cups of frozen and just put it in the colander and pour the orzo and boiling water over it when I drain the orzo. Then I just throw the rest of the ingredients in. I have only used fresh spinach once, but I would use 3 or four cups of fresh next time, because we like lots of spinach.