cilantro spinach chickpea salad {by laurie}

hi everyone!  i'm laurie, one of jenn's friends from way back in the day.  (believe it or not, jenn and i have known each other since fifth grade!)  for as long as i can remember, jenn and i have loved to eat . . . really, who doesn't?  so, i was so excited when she told me she was starting a collaborative food blog.  i am trilled to join the team and to be able to share some recipes here!

i absolutely love cooking and baking.  for as long as i can remember back, i have been helping my mom in the kitchen.  my mom is absolutely amazing when it comes to food, and i definitely get my love of being in the kitchen from her.  now that i'm married, i love being able to cook and bake with my husband too.  we have so much fun creating recipes together for our family and friends.

i share tons of recipes as well as snapshots of my daily life over on my blog love, laurie so be sure to stop by and say hi sometime.

so . . . let's get down to business.  the real reason that i'm here is to tell you about this salad.  since it has been so hot the past few days, i haven't been in the mood for heavy meals.  so the other day for dinner i made this chickpea salad with cilantro and spinach.  it was so light and refreshing (and healthy too)!  ryan has already requested that i make it again soon.  i have a feeling that this salad is going to be a staple in our house over the summer!

cilantro spinach chickpea salad
prep time: 10 minutes
yields: 4 servings

ingredients:
2 15-ounce cans of chickpeas
4 cups of fresh spinach
1/2 cup fresh cilantro
1 small sweet onion, chopped
1 lime, juiced
1 teaspoon granulated sugar
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
dash of salt
dash of pepper

directions:
drain and rinse the chickpeas.  place the chickpeas in a bowl and set aside.  in a food processor, add the spinach and pulse until finely chopped.  add the chopped spinach to the bowl with the chickpeas.
in the food processor, add the cilantro, onion, lime juice, sugar, olive oil, garlic powder, and onion powder.  pulse until smooth.  pour the cilantro dressing over the spinach and chickpeas.  stir well.  season with salt and pepper to taste.

*you can see my original post of this recipe here on my blog.

enjoy!

love, laurie

Zucchini Bread Pancakes

Ingredients1. c all purpose flour
3/4 c. whole wheat flour
1 tsp salt
4 tsp baking powder
3 Tbsp sugar
1 tsp cinnamon
1/4 tsp nutmeg (we didn't have so I used a sprinkle of ginger)
1 1/2 c. milk
2 eggs
2 c. zucchini, shredded
1 tsp vanilla
3 Tbsp butter, melted

1. In a large mixing bowl, combine dry ingredients: flour, salt, baking powder, sugar, cinnamon, and nutmeg. In another bowl, whisk together milk, eggs, zucchini, vanilla, and melted butter. Pour wet ingredients into dry ingredients and stir until well-combined.
2. Coat a griddle with butter or spray with cooking spray and set to medium-high heat. Drop 1/4 c. of batter onto the griddle; cook 1-2 minutes on each side, until brown and cooked through.