Warm Chickpea Salad with a Side of FOMO

Morning! I hope you’ve all had a spectacular week. It’s a lovely Saturday morning here in Brisbane- finally! The little guy is taking a nap, the big guy is watching a movie, and I am enjoying my morning coffee and catching up on some news, emails, and Facebook messages. 

Speaking of Facebook, it is giving me a case of the FOMOs right now. You know. Fear of Missing Out. In this case, missing out on the one and only Calgary Stampede which is now underway for the next week. For those who don’t know, the Stampede (also deemed The Greatest Outdoor Show On Earth) is an annual, ten day event based around one of the worlds biggest rodeos. I’ve always loved the energy that engulfs the city this time of year. Perhaps it’s due to the fact that I may have been a cowgirl in my past life, but regardless…it’s a great time. 

I’m so happy to hear that the city and Stampede team was able to turn things around two weeks after the terrible flooding that destroyed many areas of the city. The entire stampede grounds were under water, but they somehow had things ready to go for yesterday’s kickoff. 

Anyway, I thought I’d reminisce for two minutes on some good times. Hopefully we’ll make it back again someday (with a mini cowboy in tow).



Hope you are all having a blast back in Calgary, friends. I’ll be playing some Kenny Chesney and Toby Keith in your honour today. Giddy up!

In other news, I realized that I have not shared a recipe in awhile. I made something this week that I feel is worth mentioning! 




I’ve been trying to eat more salads throughout the week, but to be honest, my desire for the same old greens and veggies has been dwindling. I’ve been switching up my salad dressings (which has definitely helped things) and making some new-to-me salad variations, like this warm chickpea salad. It can actually be served warm or cold, but with the cooler weather earlier this week, I favoured the former!



The cilantro (you may find it as ‘coriander’ here in Australia), red onion, and lemon juice definitely round out this dish, so I don’t suggest straying too far from them unless you can think of other similar substitutes. We loved it. It’s a healthy, filling meal for either lunch or dinner. It also fit my two kitchen rules these days: “easy” with “simple ingredients”. What more could you ask for? I’m already planning to make it again next week!



Well, I’d better wrap things up for today. We are getting ready to go on a little day excursion to the Gold Coast Hinterland for a trail hike and enjoy the warmer temperatures. Happy Saturday, everyone :)

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